Cooking with Rena Lee

Chopped Salad with Bacon and Fried Garbanzo Beans

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Yield:6

INGREDIENTS:
3/4 cup olive oil, divided
1 cup canned garbanzo beans, rinsed and drained
1 tsp kosher salt, divided
1/4 tsp freshly ground black pepper, divided
1/8 tsp chili powder
4 slices bacon
3 tbsp red wine vinegar
1/4 tsp dried basil
1/4 tsp dried oregano
1 clove garlic, finely chopped
1 small shallot, finely chopped
12 cherry tomatoes, halved
1 cucumber, preferably English, peeled, seeded, and chopped
1 large head romaine lettuce, trimmed and sliced
15 oz can butter beans, rinsed and drained
1/2 cup small feta cheese cubes
6 tbsp ranch dressing
DIRECTIONS:
  1. Heat 6 tbsp oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5-7 minutes.

  2. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 tsp salt, 1/8 tsp pepper, and chili powder, set aside.

  3. Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7-8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small plate.

  4. In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tbsp oil, 3/4 tsp salt, and 1/8 tsp pepper to make dressing.

  5. Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.

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