Recipe: Green bean, Chickpea & Blue Cheese Bacon Salad
Have you heard about the half cup habit challenge? Following 2016’s International year of pulses campaign, the pulse industry is trying to continue to inspire us to introduce more fiber-packed pulses to our diet with a four-week challenge to eat ½ cup of pulses three times per week.
Pulses aren’t just good for the soil, they are also good for our bodies. Pulses are packed with protein, fiber and essential nutrients to help you maintain a healthy weight and improve overall well being. Pulses also pair particularly well with pork.
Inspired by the #halfcuphabit, I made a simple summer salad combining just a few ingredients – including some Gull Valley Greenhouses cherry tomatoes and some peppery bacon I has just picked up from one of Edmonton’s newest charcuterie shops – Porc Sale. Don’t you just love when you can eat bacon and enjoy a healthy salad.
Green bean, Chickpea & Blue Cheese Bacon Salad
What you’ll need…
1/2 pound bacon, roughly chopped
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved or quartered
2 tbsp of sherry vinegar
1/3 cup crumbled blue cheese
Bring a large pot of salted water to a boil. Add green beans and cook until just tender, 3-4 minutes. Drain and run under cold water until beans are cool to the touch.
Meanwhile, cook the bacon in a large sauté pan until crisp, about 5 minutes. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan.
Turn off the heat and add the beans, chickpeas, tomatoes and vinegar. Stir to combine.
Plate salad and top with blue cheese. Enjoy!