Middle Eastern Bacon Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under 45 minutes and tastes like you spent hours in the kitchen. The combination of crispy bacon, tangy sumac, and creamy feta creates layers of flavor that feel restaurant quality, but honestly, it's just a simple salad. I love using chickpeas as the protein because they're packed with fiber and keep you satisfied without being heavy. You can prep everything in advance and toss it together right before eating, making this perfect for busy evenings when you want something that feels both comforting and fresh.
Ella x
Ingredients
- 200crusty bread
- 400 leavesmixed greens
- 250 slicescrispy bacon(cooked and crumbled)
- 200 cannedchickpeas
- 120 thinly slicedred onion
- 150 thinly slicedcucumber
- 250 canneddiced tomatoes
- 100 crumbledfeta cheese
- 2 teaspoonsumac
- 60 tablespoonlemon juice(freshly squeezed)
- 120 tablespoonolive oil
- 1 teaspoonsalt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
In a large bowl, combine the mixed greens, chickpeas, red onion, cucumber, and diced tomatoes.
Tip: Gently toss the salad to combine.
- 2
In a small bowl, whisk together the sumac, lemon juice, olive oil, salt, and black pepper.
Tip: Adjust the seasoning to taste.
- 3
Pour the dressing over the salad and toss to combine.
Tip: Make sure all the ingredients are well coated.
- 4
Crumble the crispy bacon into the salad and toss gently to combine.
Tip: Add the bacon just before serving to preserve its crunch.
- 5
Sprinkle the crumbled feta cheese over the salad and toss gently to combine.
Tip: You can adjust the amount of feta to your liking.
- 6
Toss in the crumbled crusty bread and serve immediately.
Tip: This adds a satisfying crunch to the salad.
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