Fried garbanzo beans add unexpected flavor and crunch to a chopped salad you can serve family style. It's one of O's tasty Super Bowl recipes.
Servings: Serves 6
Ingredients
  • 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. red wine vinegar
  • 1/4 tsp. dried 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 large head romaine lettuce , trimmed and sliced
  • 1 can (15 ounces) butter beans , rinsed and drained
  • 1/2 cup small feta cheese cubes
  • 6 Tbsp. ranch dressing
    • Directions
    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, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.

    From the February 2011 issue of O, The Oprah Magazine

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