Tuesday, January 17, 2012

Warm Chickpea Salad

I warned you I was going for some more veggies in my diet. You know, those things I don't like to eat?

But, when they're smothered and covered in bacon drippings... they're tolerable. Even the green ones.

Honestly, I was a little scared when I was making this. Not because I thought I wouldn't like it, but I was a bit worried I may be scrounging around for something else for the hubby. That I would get that look. The "what the heck is this and why am I supposed to be eating it?" look.

Yet the look never came. I didn't have to go back into the kitchen to try and poke around for some leftovers or who knows what else. I think it was the bacon. It's excellent at hiding things. Or at least convincing you that there is most definitely meat present, and a lot of it. Even when it's not true.

Not that you have to worry about not being full from this meal. The chickpeas take care of that. Maybe, just maybe, I can get the hang of this whole eating veggies thing down. With a little help from my friend bacon.

Warm Chickpea Salad
Adapted from: How Sweet It Is

3 slices bacon
1 cup sliced mushrooms
7 Brussels sprouts, thinly sliced
1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons chopped pecans
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese

Place bacon in a large skillet over medium heat. Cook until bacon is browned but not completely crisp. Transfer to a paper towel-lined plate. Remove all drippings from the pan except for 2 tablespoons.

Add mushrooms to the pan and cook for 5 minutes, or until they start to release their juices, stirring occasionally. Add the Brussels sprouts and cook an additional 5 minutes. Stir in the chickpeas, bacon, pecans, pepper, and nutmeg. Cook for another 5-6 minutes, or until mixture is heated through.

Divide the mixture evenly between three plates. Sprinkle each with 1/3 of the Parmesan.

Serves: 3

Despite the fact that this can be a high calorie meal, it's actually fairly healthy for you. (I'm pretty sure you'll be set on some fiber for a while.) Although you could always opt for having this as a side rather than as the entree. Which, I think is definitely doable -- coming from someone who is horrible at timing foods together and rarely makes sides. I guess that says something, right? (And the fact that the hubby actually commented on how much he liked it says something too, I should add.)

Nutrition Facts
Serving Size 232g
Amount per serving
Calories 697Calories from fat 217
% Daily Value
Total Fat 23.6g39%
Saturated Fat 6.7g34%
Cholesterol 18mg6%
Sodium 256mg12%
Total Carbs 91.7g31%
Fiber 27.1g108%
Sugars 16.8g
Protein 33.6g
Vitamin A 9%Vitamin C 73%
Calcium 21%Iron 55%


  1. Oh my gosh, this has so many amazing flavors in it (my personal favorite nutmeg). I have leftover chickpeas just waiting for me to do something delicious with them and what do you know I also have a gigantor bag of brussels sprouts. I'm making this tomorrow for sure!

  2. YUM!! I love chickpeas but never really know what to do with them. Thanks for sharing this!

  3. Ah bacon makes everything great. Even cauliflower! :)

  4. I love chickpeas to death, and pairing them with brussel sprouts sounds fantastic :)

  5. I would have to do it without the bacon, but I do so love the chickpeas!

  6. There is nothing wron with adding a little oink into food. This salad works well with all the additions.

  7. this is lovely. my husband and i both loved it. thanks for the recipe!

  8. this is lovely. my husband and i both loved it. thanks for the recipe!



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