Bacon, sweet potato, and chickpea salad
This recipe gets a bad
grade if you want to keep fat out of your diet, but it's delicious and
pretty high in protein (25%), and Mark always seems to want it on the
menu. The ingredients:
- 1 pound bacon (you can cut this back to half a pound if you want
to skimp)
- 1.5 cups cooked chickpeas
- 2 large sweet potatoes
- 1 cup arugula (optional)
- 2 tbsp green onions (you can increase this a lot if you have more
on hand)
- 2 tbsp balsamic vinegar (more or less)
- salt
- pepper
Bake the bacon on a
cookie sheet in a 350 degree oven, flipping once, and taking out the
bacon once the meat is cooked but not very crispy.
Cut up the sweet potatoes,
sprinkle with salt and pepper, drizzle on the bacon grease, and cook in
the 350 degree oven until the potatoes are soft and moderately
brown. Pour off any excess grease.
Meanwhile, break the
bacon into pieces, then go out into the garden and cut a cup or two of
whatever greenery you have on hand. In the fall, we use a lot of
green onions, but our Egyptian onions have slowed down for the winter,
so this time around we mostly used arugula. Whatever you choose,
cut it up into one inch pieces.
Mix the bacon, sweet
potatoes, greens, and chickpeas together, put on a few dashes of
balsamic vinegar (start slow --- you don't need much), and add salt and
pepper to taste. Serves about eight to ten, especially if you
have a green salad on the side.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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