This spinach salad with a hot bacon dressing and spicy roasted chickpeas is packed with iron, protein, and amazing savory flavor, as well as a kick from zesty Tabasco Sauce and extra zing from some tart dried, cranberries.

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5 from 4 votes

Spinach Salad with Hot Bacon Dressing and Roasted Chickpeas

This spinach salad with a hot bacon dressing and spicy roasted chickpeas is packed with iron, protein, and amazing savory flavor, as well as a kick from zesty Tabasco Sauce and extra zing from some tart dried cranberries.

Course SaladCuisine AmericanKeyword spinach salad

Prep Time 10 minutesCook Time 45 minutesTotal Time 55 minutes

Servings 4
Calories 380kcal

Ingredients

For the Spinach Salad

• 8 slices bacon , chopped
• 2 teaspoons Tabasco Original Red Sauce
• 1 tablespoon water
• 8 cups spinach leaves
• ½ cup dried cranberries
• 1 ½ cups Tabasco Roasted Chickpeas , (recipe below)
• ½ cup Parmesan cheese , grated
• Kosher salt and freshly ground black pepper to taste

For the Toasted Chickpeas

• 2 15 ounce cans chickpeas , drained
• 2 tablespoons canola oil
• 1 tablespoon Tabasco Original Red Sauce
• 1 tablespoon kosher salt
• ¼ cup Parmesan cheese , finely grated

Instructions

For the Spinach Salad

• Cook the chopped bacon in a fry pan over medium-high for about 2-4 minutes, or until it has reached your desired level of crispness. Spoon the cooked bacon out of the grease with a slotted spoon and drain on paper towels. Add the bacon back to the pan, then slowly stir in the Tabasco, careful so it doesn’t splatter, then add the water and mix.
• Add the spinach, cranberries roasted chickpeas, and Parmesan cheese to a large bowl and dress the salad with the Hot Tabasco dressing. Serve immediately with additional kosher salt and freshly ground black pepper to taste.

For the Spicy Roasted Chickpeas

• Preheat oven to 400°F.
• Drain and rinse garbanzo beans, then pat dry. Place on a sheet pan lined with parchment paper or foil. Mix the canola oil and Tabasco together and drizzle over the garbanzo beans. Stir to coat.
• Bake the beans for 35-40 minutes. Remove from the oven and season with kosher salt and the Parmesan cheese. Serve warm or at room temperature. Store refrigerated up to 1 week. 

Nutrition

Calories: 380kcal | Carbohydrates: 16g | Protein: 14g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 2449mg | Potassium: 452mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5793IU | Vitamin C: 19mg | Calcium: 287mg | Iron: 2mg

More Spinach Recipes You’ll Love

• Strawberry Spinach Salad with Chicken and Avocado
• Cheesy Spinach Artichoke Dip
• Sautéed Spinach with Garlic
• Chana Masala with Spinach
• Spinach Salad with Chicken, Beets and Goat Cheese
• Creamed Spinach

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