Chickpea Bacon And Butter Bean Salad Recipes

CHICKPEA, BACON AND BUTTER BEAN SALAD

Steps:

• In a small bowl mix together the yoghurt, lemon juice, garlic, parsley and pepper. Set aside.
• Divide the spinach between the two plates.
• Fry the bacon until it's almost done, then add the beans and yoghurt mixture. Keep stirring so it doesn't stick or burn and keep on the heat until everything is hot through.
• Spoon the mixture over the spinach leaves and stir.

5 MINUTE BEAN AND CHICKPEA SALAD

Steps:

• In a large mixing or salad bowl, whisk together the garlic, olive oil, vinegar, salt, lemon juice, and black pepper.
• Add in the beans, chickpeas, and parsley. Toss to coat.
• Refrigerate for two hours for best results.

EASY SUMMER "MEXICAN" BUTTER BEAN SALAD

Steps:

• Add garlic, oil, cumin, cayenne, lime juice, pepper and salt to large mixing bowl.
• Wisk well.
• Add all other ingredients.
• Mix well to coat all ingredients with the dressing.
• Cover.
• Refrigerate until chilled.
• Stir well before serving. Serve cold.

BUTTER BEAN SALAD

Steps:

• Combine all ingredients in a medium bowl.
• Toss to coat beans and vegetables evenly in dressing.

SMOKY BACON AND BEAN SALAD

Steps:

• Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.
• Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil. Add bacon and chickpeas to the salad and toss to coat evenly.