Friday, September 2, 2011
Bacon Parmesan Chickpea Salad
Posted by: Maggie
Sooo...this "salad" happened. This "salad" is made of healthy stuff like chickpeas, onions, and green pepper...which I then corrupted with loads of cheese and bacon grease. I feel kind of dirty calling it a salad. Anything that tastes this delicious, that gets sauteed in straight-up grease should not bear that title.
Semantics aside, you should probably make this immediately. We can talk about a different name for it later.
(P.S. Have a great Labor Day to all our U.S. readers! Enjoy your long weekends!)
What you'll need:
1 15 ounce can of chickpeas, rinsed, drained, and patted as dry as possible
1 slice of bacon, chopped
1/4 red onion, finely chopped
1/4 green pepper, finely chopped
1-2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 cup shredded parmesan cheese
Fresh parsley to taste, chopped
Kosher salt, to taste (about 1/4 teaspoon should do the trick)
Fry your bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan and drain on a paper towel, leaving the grease in the frying pan. Add the onion and pepper to the frying pan, and saute for about 2 minutes.
Toss the dry chickpeas with the paprika and pepper, and add to the frying pan with the vegetables. Cook and stir frequently for 5 minutes, and then add in garlic. Cook for one additional minute.
Remove mixture from heat, and stir in cheese, chopped bacon, and parsley. Salt to taste and serve immediately.
Makes enough for a meal for a hungry person, or a large side dish for two.
Source: the brilliant Jessica of How Sweet Eats (my co-blogger and I mostly read different food blogs, but this is one that we both adore!)