3/4 cup olive oil , divided
1 cup canned garbanzo beans , rinsed and drained
1 tsp. kosher salt , divided
1/4 tsp. freshly ground black pepper , divided
1/8 tsp. chili powder
4 slices (1/4 pound) bacon
3 Tbsp. apple cider vinegar (I used Red Wine vinegar, because that's what I had)
1/4 tsp. fresh basil
1/4 tsp. dried oregano
1 clove garlic , finely chopped
1 small shallot , finely chopped
12 cherry tomatoes , halved
1 cucumber , preferably English, peeled, seeded, and chopped
1 bag mixed baby greens
1/2 cup small feta cheese cubes
Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.
Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.
In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, and cheese, tossing gently to combine. Transfer to bowls, garnish with bacon and garbanzo beans, and serve.
Piping hot fried garbanzo beans sprinkled with salt, pepper and chili powder. Yum!
This salad won't disappoint, I promise!