This is a great salad as a side dish for your next BBQ, or as a lunch on its own.
The saltiness of the bacon and the feta make this a really tasty salad, especially when combined with the tanginess of the balsamic vinegar and mustard in the dressing. The chickpeas add texture and bulk, plus flavour as they are toasted with the bacon 🙂 .
If you want to make this suitable for vegetarians then I would suggest frying some mushrooms in a little butter instead of the bacon. You can still toast the chickpeas in the pan in the same way.
You can prepare the majority of this salad in advance and then throw it all together in your dish just before serving.
Ingredients – serves 4 as a side or 2 as a lunch:
2 tbsp good extra virgin olive oil
1 tbsp balsamic vinegar
1 heaped teaspoon wholegrain mustard
1/2 tbsp olive oil
3-4 rashers bacon, fat and rind trimmed then finely chopped
1 can (400g/14 oz) chickpeas, drained and rinsed
approx 100g/4 oz baby spinach, washed and any long stems removed
approx 100g/4 oz feta cheese, diced
- approx 100g/4 oz grape or cherry tomatoes, rinsed and then halved
- To make the dressing, put the oil, vinegar and mustard into a small screw-topped jar. Put the lid on and shake to combine. (If you don’t have a jar then put the ingredients into a small bowl and whisk to combine).
- Heat the oil in a frying pan and cook the bacon for a couple of minutes until just starting to colour.
- Add the chickpeas to the frying pan and cook together with the bacon until the bacon is golden and the chickpeas are also just coloured. Set aside to cool (as if you add to the salad whilst still hot, the spinach leaves will wilt.)
- Put the spinach in your serving dish, then top with the cheese, tomatoes, and finally the cooled bacon and chickpea mixture.
- Shake the dressing again and then drizzle over the salad.
- Serve and enjoy!