Chopped Salad with Bacon and Fried Garbanzo Beans

After I made this glorious salad a few nights ago I realized I was running late for a hair cut appointment, so I basically  inhaled as much as I could of this salad’s divine-ness,  and ran,  leaving my husband to get the kids and himself fed.

I love salad. Especially big salads with a lot of my favorite foods mixed in.  However my kids and my husband like dressing.  And make up for my salad making addiction by adding salad to their dressing.

So I was shocked when in the middle of getting my haircut I got a text from my husband that said, “Good salad Love!”. Blink Blink. Yes! Point for salads!

I don’t know why I was surprised though because this salad has everything to love about it. Crispy  Romaine lettuce, cucumber, cherry tomatoes, butter beans, feta cheese,  mixed together with a flavorful vinaigrette dressing, and topped with crispy bacon and fried Garbanzo beans, and then topped with an ever tiny drizzle of ranch dressing.

My one year old has a hard time eating actual lettuce, but I was even surprised at how much of the other stuff he ate out of the salad.

In conclusion, if you are like me and sometimes feel alone in your love for salads in your household, make this Chopped Salad with Bacon and Fried Garbanzo Beans! I know you will love it, and you might just get a few salad converts on the way! 🙂

Chopped Salad with Bacon and Fried Garbanzo Beans

printable version with picture

printable version

*I fried the garbanzo beans like the recipe calls for, but there are so many baking garbanzo bean recipes out there, I’m sure you could bake them if you are looking for a more healthy alternative, and it would taste just as good!

*Serves Six

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 (1/4 pound) bacon
1 Tbsp. red wine vinegar
2 Tbsp. rice 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
1 can (15 ounces) butter beans , rinsed and drained
1/2 cup small feta cheese cubes
6 Tbsp. ranch dressing
Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.

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

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

Recipe Source: adapeted slightly from


This entry was published on May 27, 2012 at 4:25 pm. It’s filed under Main Dish, Sides/Salads, Uncategorized and tagged , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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