| Chickpea Mushroom Salad | | | | | | | |
| | | | | | | | | | |
| 20 oz can chickpeas (garbanzo beans) | | 1/4 tsp pepper | | | | |
| 6 slices bacon | | | | 1/4 cup vegetable oil | | | |
| 1 cup sliced fresh mushrooms | | 1 cup coarsely chopped tomatoes | | |
| 1/4 cup lemon juice | | | 1 cup seasoned croutons | | | |
| 1/2 cup thinly sliced red onion | | Romaine or iceberg lettuce leaves | | |
| 1 small clove garlic, minced | | | 2 tbsp chopped parsley | | | |
| | | | | | | | | | |
| Drain and rinse chickpeas; set aside. Fry bacon in a small skillet until crisp. Drian on paper towels, |
| crumble, and set aside. Pour off all but 2 tbsp of fat. Add mushrooms; saute in hot fat. Remove skillet |
| from heat; stir in 1 tbsp lemon juice. In a large bowl, toss together chickpeas, bacon, mushrooms, red |
| onion, garlic, parsely and pepper. Combine remaining lemon juice and oil; add to salad. Chill 1-2 hours. |
| Add tomatoes and croutons; toss lightly. Serve at once on beds of lettuce. Serves 4. |
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