Side dishe for 4
Spinach Salad with Roasted Chickpeas
Crisp roasted chickpeas and bacon top spinach, cranberries, and Parmesan with a warm, spicy bacon dressing.
$2.67per serving $$
55 minstart to table
4servings
AmericanBudgetSide dishesLunchesCold-weather comfortWinterSpring
Ingredients
- 8 slices bacon
- 2 tsp tabasco original red sauce
- 1 tbsp water
- 8 cups spinach leaves
- 1/2 cup dried cranberries
- 1/2 cup parmesan cheese
- kosher salt and freshly ground black pepper to taste (optional)
- 2 cans (15 oz) chickpeas
- 2 tbsp canola oil
- 1 tbsp tabasco original red sauce
- 1 tbsp kosher salt
- 1/4 cup parmesan cheese
Steps
- Heat the oven to 425 F.
- Drain and dry the chickpeas, then toss them with canola oil, 1 tablespoon hot sauce, salt, and Parmesan on a large baking sheet; roast for 25 minutes.
- Cook the bacon in a large skillet over medium heat for 8 to 10 minutes, then drain it on a plate and leave 2 tablespoons drippings in the pan.
- Stir water and 2 teaspoons hot sauce into the warm drippings, then crumble the bacon into the dressing.
- Toss the spinach, cranberries, roasted chickpeas, and Parmesan with the hot bacon dressing, then season with salt and pepper.
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