Spinach Salad with Hot Bacon Dressing and Spicy Roasted Chickpeas
Spinach Salad with Hot Bacon Dressing and Spicy Roasted Chickpeas is a gluten free recipe with 8 servings. One serving contains 276 calories, 11g of protein, and 16g of fat. For $1.25 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Several people made this recipe, and 114 would say it hit the spot. A mixture of dried cranberries, kosher salt, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works best as a side dish, and is done in roughly 45 minutes. It is brought to you by Foodie Crush. With a spoonacular score of 74%, this dish is good. Similar recipes include Berry Spinach Salad with Maple Cinnamon Roasted Chickpeas and Balsamic Dressing, Spinach Salad with Hot Bacon Dressing, and Spinach Salad with Hot Bacon Dressing.
Servings: 8
Ingredients:
8 slices bacon, chopped
2 15 ounce cans garbanzo beans
2 tablespoons canola oil
1/2 cup dried cranberries
1 tablespoon kosher salt
Kosher salt and freshly ground black pepper to taste
½ cup parmesan cheese, grated
8 cups spinach
1 ½ cups Tabasco Roasted Chickpeas
2 teaspoons Tabasco Original Red Sauce
1 tablespoon water
Equipment:
oven
baking paper
baking sheet
aluminum foil
slotted spoon
paper towels
frying pan
bowl
Cooking instruction summary:
Preheat oven to 400 degrees F. Drain and rinse garbanzo beans, then pat dry. Place on a baking sheet lined with parchment paper or foil. Mix the canola oil and Tabasco together and drizzle over the garbanzo beans. Stir to coat. Bake the beans for 35-40 minutes. Remove from the oven and season with kosher salt and the Parmesan cheese. Serve warm or at room temperature.Cook the chopped bacon in a fry pan over medium-high heat to the crispness you desire. Spoon the cooked bacon out of the grease with a slotted spoon and drain on paper towels. Let bacon start to cool in pan for 1-2 minutes then slowly stir in the Tabasco, careful so it doesn’t splatter, then add the water and mix.Add the spinach, cranberries Tabasco Roasted Chickpeas and parmesan cheese to a large bowl and dress the salad with the Hot Tabasco dressing. Serve immediately with additional kosher salt and freshly ground black pepper to taste.
Step by step:
1. Preheat oven to 400 degrees F.
2. Drain and rinse garbanzo beans, then pat dry.
3. Place on a baking sheet lined with parchment paper or foil.
4. Mix the canola oil and Tabasco together and drizzle over the garbanzo beans. Stir to coat.
5. Bake the beans for 35-40 minutes.
6. Remove from the oven and season with kosher salt and the Parmesan cheese.
7. Serve warm or at room temperature.Cook the chopped bacon in a fry pan over medium-high heat to the crispness you desire. Spoon the cooked bacon out of the grease with a slotted spoon and drain on paper towels.
8. Let bacon start to cool in pan for 1-2 minutes then slowly stir in the Tabasco, careful so it doesn’t splatter, then add the water and mix.
9. Add the spinach, cranberries Tabasco Roasted Chickpeas and parmesan cheese to a large bowl and dress the salad with the Hot Tabasco dressing.
10. Serve immediately with additional kosher salt and freshly ground black pepper to taste.
Nutrition Information:
covered percent of daily need
