Salad with Chickpea Balls and Bacon

I can provide you with a recipe for a salad with chickpea balls and bacon with an Italian touch. This dish combines the freshness of the salad with the rich taste of chickpea balls and the salty crunchiness of bacon.

Ingredients

• 400 g canned chickpeas, rinsed and drained
• 1 egg
• 2 tablespoons of breadcrumbs
• 2 tablespoons of grated Parmesan cheese
• 1 clove of garlic, minced
• Chopped parsley to taste
• Salt and pepper to taste
• Extra virgin olive oil for frying
• 4 slices of bacon
• Mixed greens or a mix of salads as desired
• Cherry tomatoes
• Cucumber
• Balsamic vinegar
• Lemon

Preparation

1. Start by preparing the chickpea balls. Blend the chickpeas in a food processor until smooth. Transfer it to a bowl and add the egg, breadcrumbs, Parmesan, minced garlic, parsley, salt, and pepper. Mix well to combine the ingredients.

2. Form small balls from the chickpea mixture and set them aside.

3. In a frying pan, heat a generous amount of extra virgin olive oil and fry the chickpea balls until they are golden and crispy on all sides. Then, remove them from the oil and let them rest on paper towels.

4. In the same pan, reduce the amount of oil and cook the bacon until it becomes crispy. Once ready, put it on paper towels to remove excess fat.

5. Meanwhile, prepare the salad by mixing mixed greens, halved cherry tomatoes, sliced cucumber, and a drizzle of balsamic vinegar. You can also add a little lemon juice if you like.

6. Distribute the salad among the plates, add the chickpea balls on top and finish with crumbled crispy bacon.

7. Finally, if you wish, you can dress the salad further with an additional spray of lemon or a drizzle of extra virgin olive oil.

This dish combines rustic and fresh flavors, ideal as a light but nourishing meal. If you prefer a lighter version, you can bake the chickpea balls at 180 °C for about 20-25 minutes instead of frying them.