Chickpea Salad With Bacon, Cotija, and Roasted Chilies Recipe

Updated August 29, 2018

This hearty chickpea salad flavored with bacon, cotija, and roasted chiles is easy to make and only gets better as it rests overnight. This is a dish custom-made for making ahead and packing on a camping trip or for lunch at the office.

Why this recipe works:

Broiling the chiles blackens the skins and makes them easy to peel while imparting a nice smoky flavor to the finished dish.
Bacon fat makes for a flavorful vinaigrette.
The chickpeas absorb flavor as they rest overnight, making this a great make-ahead dish for packed lunches.

Note: For best flavor and texture, use dried chickpeas. For faster results, use two (15-ounce) cans of drained and rinsed chickpeas and start recipe from step two.

Easy Make-Ahead Chickpea Salad With Bacon, Roasted Chilies, and Cotija Cheese

Recipe Details

Chickpea Salad With Bacon, Cotija, and Roasted Chilies Recipe

Active 30 mins

Total 45 mins

Serves 4 servings

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Ingredients

1/2 pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
1 bay leaf
1 carrot, cut into 3-inch segments
1 onion, split in half
1 stalk celery, cut into 3-inch segments, divided
Kosher salt
2 poblano or Anaheim chiles
4 ounces bacon, cut into 1/2-inch pieces
1 shallot, thinly sliced (about 2 tablespoons)
1 medium clove garlic, minced (about 1 teaspoon)
2 tablespoons extra-virgin olive oil
2 tablespoons juice from 2 limes, plus 1 extra lime cut into wedges
1/2 cup crumbled cotija cheese
1/2 cup thinly sliced scallions, white and light green parts only
1/2 cup roughly chopped fresh cilantro leaves

Directions

Drain chickpeas and place in a large pot with bay leaf, carrot, onion, and celery. Cover with cold water by 2 inches, season with salt, bring to a boil, reduce to a simmer, and cook until the chickpeas are tender but still hold their shape, about 1 hour. Discard bay leaf, carrot, onion, and celery. Drain and rinse under cold running water until chilled. Let drain in a colander set in the sink.
Meanwhile, adjust rack to 4 to 5 inches below broiler and preheat broiler to high. Place chiles on a foil-lined broiler pan and broil, turning occasionally, until completely blackened on all surfaces, about 15 minutes total. Crimp foil to seal around the chiles and set aside for 10 minutes.
Meanwhile, cook bacon in a medium skillet over medium-high heat, stirring frequently, until completely crisp. Remove from heat and stir in shallots and garlic. Immediately transfer to a large bowl. Add olive oil and 2 tablespoons lime juice and whisk to combine.
When chiles are cool enough to handle, peel using your fingers. Discard skin, stems, and seeds and slice flesh into thin strips.
When beans are cooked and drained, add to bacon mixture. Add chile strips, cotija, scallions, and cilantro and toss to combine. Season to taste with salt and pepper. Serve immediately with lime wedges, or for better results, store overnight in a covered container in the refrigerator. Salad will keep for up to three days.

This Recipe Appears In

Easy Make-Ahead Chickpea Salad With Bacon, Roasted Chilies, and Cotija Cheese

Nutrition Facts (per serving)
467	Calories
26g	Fat
42g	Carbs
19g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	467
% Daily Value*
Total Fat 26g	33%
Saturated Fat 8g	39%
Cholesterol 34mg	11%
Sodium 888mg	39%
Total Carbohydrate 42g	15%
Dietary Fiber 8g	29%
Total Sugars 8g
Protein 19g
Vitamin C 23mg	116%
Calcium 177mg	14%
Iron 3mg	17%
Potassium 610mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.