Mediterranean Chicken Bacon Spinach Salad with chicken, bacon, roasted chickpeas, tomatoes, cranberries and feta cheese on a bed of baby spinach, is fresh and delicious.
1 to 2teaspoonshoneydepending on how sweet you like it
Instructions
Preheat oven to 400 degrees F.
Rinse and drain chickpeas. Dry on a plate with paper towels. Place parchment paper on a baking sheet. Spread out the dried chickpeas evenly in one layer on the parchment paper. Drizzle oil over the chickpeas. Sprinkle with salt and pepper (or your favorite seasoning). Bake for about 40 minutes or until chickpeas are golden and crispy. Be sure not to let them burn.
In a large bowl mix together the baby spinach, shredded chicken, crumbled bacon, roasted chickpeas, chopped tomatoes, dried cranberries, and feta cheese.
For the vinaigrette, in a small bowl, mix together the olive oil, red wine vinegar, dijon mustard, oregano, garlic powder, and honey.