BLT Salad with Crispy Chickpeas

Name: BLT Salad with Crispy Chickpeas plus Croutons & Creamy Red Wine Vinaigrette
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Bacon; 2 unit Baby Lettuce; 4 ounce Grape Tomatoes; 1 unit Chickpeas; 2 teaspoon Dijon Mustard; 2 tablespoon Mayonnaise; 5 teaspoon Red Wine Vinegar; 1 teaspoon Dried Oregano; 1 unit Croutons; Salt; Pepper; 1 tablespoon Olive Oil; ½ teaspoon Sugar

plus Croutons & Creamy Red Wine Vinaigrette

Recipe Development TeamPublished on June 25, 2024

Get 10 Free Meals + Free Breakfast For Life

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.

Tags:

Quick

•Easy Cleanup

•New

Allergens:

Eggs

•Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories790 kcal

Fat52 g

Saturated Fat11 g

Carbohydrate50 g

Sugar14 g

Dietary Fiber9 g

Protein21 g

Cholesterol60 mg

Sodium1420 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Paper Towel

•Strainer

•Large Bowl

•Whisk

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. • 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.