Chopped Salad With Bacon And Fried Garbanzo Beans

Name: Chopped Salad With Bacon And Fried Garbanzo Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup olive oil , divided; 1 cup canned garbanzo beans , rinsed and drained; 1 tsp. kosher salt , divided; 1/4 tsp. freshly ground black pepper , divided; 1/8 tsp. chili powder; 4 slices (1/4 pound) bacon; 3 Tbsp. red wine vinegar; 1/4 tsp. dried basil; 1/4 tsp. dried oregano; 1 clove garlic , finely chopped; 1 small shallot , finely chopped; 12 cherry tomatoes , halved; 1 cucumber , preferably English, peeled, seeded, and chopped; 1 large head romaine lettuce , trimmed and sliced; 1 can (15 ounces) butter beans , rinsed and drained; 1/2 cup small feta cheese cubes; 6 Tbsp. ranch dressing

Servings: persons

3/4 cup olive oil , divided
1 cup canned garbanzo beans , rinsed and drained
1 tsp. kosher salt , divided
1/4 tsp. freshly ground black pepper , divided
1/8 tsp. chili powder
4 slices (1/4 pound) bacon
3 Tbsp. red wine vinegar
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 clove garlic , finely chopped
1 small shallot , finely chopped
12 cherry tomatoes , halved
1 cucumber , preferably English, peeled, seeded, and chopped
1 large head romaine lettuce , trimmed and sliced
1 can (15 ounces) butter beans , rinsed and drained
1/2 cup small feta cheese cubes
6 Tbsp. ranch dressing

1
Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.
2
Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.
3
In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.

1476

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup olive oil , divided, 1 cup canned garbanzo beans , rinsed and drained, 1 tsp. kosher salt , divided, 1/4 tsp. freshly ground black pepper , divided, and more.

Yes, Chopped Salad With Bacon And Fried Garbanzo Beans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!