Smoky Bacon and Bean Salad

Submitted by CookingONTheSide

"I saw Rachael Ray prepare this on a recent episode of her 30-minute meals and it looked delicious. Toasting the chick peas tastes delicious, I bet. I can't wait to try it!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• extra virgin olive oil, for drizzling
• 1⁄3 cup extra virgin olive oil
• 4 slices bacon, chopped
• 2 (15 ounce) cans chickpeas, rinsed and dried
• salt
• crushed red pepper flakes, a few pinches
• 3 romaine lettuce hearts, chopped
• 1 teaspoon Dijon mustard (a teaspoon)
• 3 tablespoons balsamic vinegar

directions

1. Heat a small skillet over medium high heat.
2. Add a drizzle of extra-virgin olive oil and the bacon.
3. Crisp the bacon then transfer to a paper towel-lined plate.
4. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes.
5. Season chickpeas with salt and crushed pepper flakes and cool.
6. Place greens in a salad bowl.
7. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil.
8. Add bacon and chickpeas to the salad and toss to coat evenly.