Ingredients
3/4 c. olive oil
1 c. canned garbanzo beans
1 tsp. kosher salt
1/4 tsp. Black pepper
tsp. chili powder
4 slice bacon
3 tbsp. red wine vinegar
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 clove garlic
1 small shallot
12 cherry tomatoes
1 cucumber (preferably English)
1 romaine lettuce
1 can butter beans
1/2 c. small feta cheese cubes
6 tbsp. ranch dressing
Preparation
Step 1Heat 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.Step 2Carefully 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.Step 3In 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.
