Napa Wedge Salad With Chickpeas and Bacon

1 week ago 6

Democracy Dies successful Darkness

4.0 (61)

By Julia Turshen

This crunchy, satisfying wedge crockery features napa cabbage alternatively of the accepted iceberg lettuce, arsenic good arsenic hot, crispy bacon and chickpeas for heartiness. The toppings see quick-pickled reddish bulb and a creamy bluish food dressing made with the bulb pickling liquid.

From cookbook writer Julia Turshen.

Ingredients

measuring cup

Servings: 4-6

2 tablespoons reddish vino vinegar
2 tablespoons water
1/4 spoon granulated sugar
Pinch good salt, positive much arsenic needed
1/3 cupful thinly sliced reddish bulb (may substitute 1 ample shallot, thinly sliced)
8 ounces bacon, diced
One (15-ounce) tin no-salt-added chickpeas, rinsed, drained and patted adust with a towel
1/2 cupful mayonnaise
1/2 spoon freshly crushed achromatic pepper
1/2 cupful (2 ounces) crumbled bluish cheese
1 ample napa cabbage (2 to 3 pounds), outer leaves discarded, chopped lengthwise into bladed wedges (see Notes)
1 pint (10 ounces) grape oregon cherry tomatoes, halved

Nutritional Facts

Per serving, based connected 6

Calories
327
Fat
24 g
Saturated Fat
6 g
Carbohydrates
19 g
Sodium
524 mg
Cholesterol
29 mg
Protein
11 g
Fiber
5 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Julia Turshen.

Tested by Becky Krystal.

Published May 2, 2024

Updated March 17, 2026