BLT Salad 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
2 unit
Baby Lettuce
4 ounce
Grape Tomatoes
1 unit
Chickpeas
2 teaspoon
Dijon Mustard
2 tablespoon
Mayonnaise
(Contains Eggs)
5 teaspoon
Red Wine Vinegar
1 teaspoon
Dried Oregano
1 unit
Croutons
(Contains Milk, Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• 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. (If your bacon is lean, add a drizzle of oil.) • 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). TIP: If your bacon didn’t yield enough fat, add a drizzle of oil to pan.
• While bacon cooks, wash and dry produce. • Trim and discard root end of lettuce; separate leaves and cut into bite-size pieces. Halve tomatoes. Drain and rinse chickpeas; pat dry with paper towels. TIP: Be sure chickpeas are thoroughly dried off to ensure even toasting!
• Heat pan with reserved bacon fat over medium-high heat. 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, ½ 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 chopped bacon. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
