Toasty Chickpea Bacon Salad

I am moving to Ohio next week. From Idaho. That is 1,755 miles. Needless to say, I am trying to use up the stuff in my fridge and cupboard quickly because there is no way I am hauling all the food in my fridge on a four day road trip. So I thought to my self, “Self, what could I make that would use this green bell pepper and red onion that are sitting in my crisper? And the bacon in my fridge and chickpeas in the cupboard?” I thought of the bacon and went straight to my bacon go-to blog, How Sweet It Is. My fellow bacon lover didn’t disappoint me. I always seem to find something amazing on her website. Normally I am not a fan of red onions or bell peppers, but this recipe made me crave them. I think it is the bacon and the cheese. I mean could something really be gross when it is served with bacon and cheese? Probably not.

Go make this pseudo-salad right now, and check out How Sweet It Is. Oh, and wish me luck on my big move, will ya?

PRINTABLE RECIPE

Ingredients:

• 1 (15 oz.) can of chickpeas, drained and rinsed
• 1 or two slices of bacon, chopped
• 1/4 red onion, chopped
• 1/4 green pepper, chopped
• 1 garlic clove, minced
• 1/2 tsp. smoked paprika
• 1/4 tsp. black pepper
• 1/4 C. freshly grated parmesan cheese
• a bunch of freshly chopped parsley

Directions:

1. Heat a skillet or pan on medium heat and cook bacon until crispy and golden. Remove the bacon with slotted spoon and drain onto a paper towel. Leave the grease in the pan ( If you want to be healthier, then remove the grease and use olive oil or something not as tasty). Add the chopped onions and green peppers to the bacon grease and cook for about 2 minutes.

2. Pat the chickpeas dry after rinsing and toss with the paprika and pepper. Add to the pan and stir let toast for about 5 to 7 minutes, stirring occasionally. Add the garlic and cook for about a minute.

3. Turn off the heat and add the parmesan, parsley, and cooked bacon. Eat while warm.

Recipe adapted from How Sweet It Is.