• Amy Slater

Chickpea Salad with Bacon and Veggies

Updated: May 11


Every once in a while I put beans on the kids’ lunch menu. Lentils are a favorite. But, chickpeas take some convincing. That is where the bacon and tons of amazing fresh vegetables come in.



The girls have been taking shorter and shorter naps which means they are “helping” me more in the kitchen. Even though it is most definitely challenging having little hands reaching and grabbing at everything. It is really awesome to be able to model healthy eating and great nutrition by cooking with them. They have even started cooking their own food when I give them their dinner plates. This is super cute, but often results in a bit of a mess, which is ok too. It is just really cool to know they are watching and learning.

If you have been following me, you realize that my meal recipes are more ideas. There is no need to follow it exactly. In fact… change it up! Use what you have available seasonally! I source ingredients by the season from my garden and the local farmer’s markets. I also supplement with grocery store finds when necessary. So here is my recipe idea….


INGREDIENTS:


3 carrots, diced (Whole Foods)


1 parsnip, diced (Whole Foods)


1 White eggplant (my garden)


1 cup green snap beans, sliced (my garden)


1 cup wax beans (my garden)


½ red onion, diced (farmer’s market)


½ yellow onion, diced (Trader Joe’s)


1 whole green bell pepper, diced (my garden)


1 banana pepper, diced (my garden)


1 head of garlic (Costco)


2 cups beet greens, sliced (my garden)


2 Tbsp fresh sage (my garden)


½ cup fresh parsley (my garden)


2 Tbsp oregano (my garden)


2 Tbsp rosemary (my garden)


1 ½ Tbsp real salt


Apple cider vinegar


1 ½ cup Dried chickpeas


3 cups of filtered water


½ pound of pastured bacon, chopped

CHICKPEAS

  1. Cover the chickpeas with filtered water and soak overnight in a large bowl.

  2. Drain the soaking liquid, pour it into a large saucepan, and cover with 3 cups of filtered water. Bring the chickpeas to a boil and add 1½ Tbsp of real salt.

  3. Reduce heat, add rosemary and allow chickpeas to simmer for 1½ hours or until soft and tender.

BACON

  1. While the chickpeas are cooking… line a baking sheet with parchment paper and lay your bacon out in a single layer.

  2. Put your bacon in a cold oven. Turn the heat to 400F.

  3. When the oven comes to temperature, carefully remove the pan and pour off some of the bacon grease into a mason jar. (If it’s good quality pastured bacon, save the grease to use for flavor in other dishes)

  4. Place pan back in the oven and cook bacon until crispy.

  5. Once the bacon is crispy, remove it from the oven and place it on paper towels.

  6. Chop bacon into little pieces.

VEGGIES

  1. Melt 1 Tbsp of coconut oil, olive or avocado oil, or butter in a large skillet. Sauté your garlic, onion, and peppers until soft.

  2. Add your eggplant to the garlic, onion, and pepper mix and cook until soft.

  3. Add oregano and sage and cook until the flavors blend.

  4. Add your beet greens and wilt quickly into the veggies.

  5. Remove all from the pan and add a small amount of water to steam the remaining veggies.

  6. Lightly steam carrots and parsnips until soft and remove from the pan.

  7. Finally, steam your beans, cooking until lightly steamed.

PUTTING IT ALL TOGETHER

  1. Use a large bowl to collect veggie ingredients as they finish cooking. Once all are cooked, stir well to combine.

  2. Once the chickpeas are fully cooked, drain well and add them to the large bowl.

  3. Next, add the chopped bacon and stir all well.

  4. Finally, add fresh parsley and a couple of splashes of apple cider vinegar.

I know this recipe looks like it could take all day. But, it really goes pretty quickly. You can start the chickpeas right away and let them cook while you work on the veggies. Once the veggies are going, start your bacon.


Multitasking is definitely not a bad thing when it comes to multistep recipes.


I hope you enjoy this recipe as much as we did.



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