Directions:
- Heat a small skillet over medium high heat.
- Add a drizzle of extra-virgin olive oil 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.18 Kcal (901 kJ) | ||
| Calories from fat | 187.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.79g | 32% | |
|---|---|---|---|
| Cholesterol | 12.32mg | 4% | |
| Sodium | 155.17mg | 6% | |
| Potassium | 69.17mg | 1% | |
| Total Carbs | 4.01g | 1% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 3.2g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 9.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 410.55 Kcal (1719 kJ) | ||
| Calories from fat | 356.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.66g | 32% | |
|---|---|---|---|
| Cholesterol | 23.51mg | 4% | |
| Sodium | 296.04mg | 6% | |
| Potassium | 131.97mg | 1% | |
| Total Carbs | 7.65g | 1% | |
| Sugars | 2.62g | 6% | |
| Dietary Fiber | 0.21g | 0% | |
| Protein | 6.11g | 6% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 0.4mg | 1% | |
| Calcium | 17.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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