Snap Pea and Bacon Salad with Ricotta and Roasted Chickpeas

This colorful spring salad is all about contrast, both in flavor and texture. It mingles smoky chewy bacon with crisp raw sugar snap peas, earthy roasted chickpeas and creamy fresh ricotta. A drizzle of reduced balsamic vinegar adds a touch of sweetness.

Snap Pea and Bacon Salad with Ricotta and Roasted Chickpeas

Makes 2 salads

15 oz. can of chickpeas, drained and rinsed
1 tbsp. plus 2 tbsp. extra-virgin olive oil
Seasoned salt, to taste (about 1/4 to 1/2 tsp.)
Smoked paprika, to taste (about 1/4 tsp.)
4 oz. thick-cut hickory-smoked bacon, cut into 1/2-inch wide pieces
1/4 cup balsamic vinegar
8 oz. sugar snap peas, cut into halves or thirds
3 radishes, thinly sliced
10-12 spearmint leaves, torn into pieces
Salt and freshly ground black pepper, to taste
4 oz. fresh ricotta cheese (if time permits, use homemade)

1. Preheat oven to 425 F. Combine chickpeas, 1 tbsp. olive oil, seasoned salt and smoked paprika in a medium bowl and toss to combine. Spread chickpeas in an even layer on a baking sheet and roast until browned and a bit crispy, about 15-20 minutes, stirring halfway through. Set aside to cool.

2. Heat a medium frying pan over medium heat. Cook the bacon until cooked through (lightly browned and crisp). Transfer bacon to a paper-towel-lined plate and set aside.

3. Heat a small frying pan over medium heat. Add the balsamic vinegar and cook until reduced by half.

4. In a large bowl, combine sugar snap peas, radishes and mint. Whisk together remaining 2 tbsp. olive oil with salt and pepper and pour over salad ingredients. Toss to combine.

5. Divide the ricotta and spread it on the bottom of two plates. Divide the dressed ingredients and place on top of the ricotta. Top each plate with half of the roasted chickpeas, half the cooked bacon and a drizzle of half the reduced balsamic vinegar.