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Spinach Salad with Hot Bacon Dressing and Roasted Chickpeas Ingredients For the Spinach Salad 8 slices bacon , chopped 2 teaspoons Tabasco Original Red Sauce 1 tablespoon water 8 cups spinach leaves cup dried cranberries 1 cups Tabasco Roasted Chickpeas , (recipe below) cup Parmesan cheese , grated Kosher salt and freshly ground black pepper to taste For the Toasted Chickpeas 2 15 ounce cans chickpeas , drained 2 tablespoons canola oil 1 tablespoon Tabasco Original Red Sauce 1 tablespoon kosher salt cup Parmesan cheese , finely grated Instructions For the Spinach Salad Cook the chopped bacon in a fry pan over medium-high for about 2-4 minutes, or until it has reached your desired level of crispness
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Use a sharp knife to cut the romaine crosswise into about 2-inch strips
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