Main Course · Serves 2
with Crispy Chickpeas plus Croutons & Creamy Red Wine Vinaigrette
This twist on a BLT is welcome on our table any time at all! Bacon does double duty here: as the star of the salad, and providing the flavorful fat in which you’ll roast chickpeas to crispy perfection. Fresh lettuce, juicy grape tomatoes, and crunchy croutons are tossed in a quick homemade Dijon-oregano vinaigrette that ties it all together.
Heat a large dry pan over medium- high heat. Add bacon* and cook, turning occasionally and adjusting heat if browning too fast, until crispy, 6-10 minutes.
Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Carefully discard all but 1 TBSP bacon fat (2 TBSP for 4 servings) from pan (you’ll use it to toast the chickpeas in Step 3).
While bacon cooks, wash and dry produce.
Drain and rinse chickpeas; pat dry with paper towels. (TIP: Be sure chickpeas are thoroughly dried off to ensure even toasting!) Trim and discard root end of lettuce; separate leaves and cut into bite-size pieces. Halve tomatoes.
Heat pan with reserved bacon fat over medium-high heat. (TIP: If your bacon didn’t yield enough fat, add a drizzle of oil to pan.) Once pan is hot, add chickpeas and cook, covered, shaking the pan occasionally, until lightly browned and crispy, 2-4 minutes. (Chickpeas will pop. Be careful!) Taste and season with salt and pepper if desired.
Meanwhile, in a large bowl, whisk together mustard, mayonnaise, vinegar, half the oregano, 1 TBSP olive oil, 1⁄2 tsp sugar, a pinch of salt, and pepper (all the oregano, 2 TBSP olive oil, and 1 tsp sugar for 4 servings).
Once chickpeas are done, add lettuce, tomatoes, toasted chickpeas, and croutons (crushing them in the bag first) to bowl with vinaigrette. Toss to coat.
Divide salad between bowls and top with bacon. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
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