Broccoli Slaw with Chickpeas and Bacon

Welcome to another edition of “I have a bunch of random things in my fridge I should probably use up, so I should stop thinking about a burrito.”

It’s so easy to hit up the store since it’s literally across the street, but that means I end up with a crazy mix of half-used ingredients. So every now and then I get creative. Sometimes it’s meh. Sometimes it’s wow. It’s never bad enough to throw out.

This concoction, however, was worthy to share. So worthy, in fact, that I made it for dinner two nights in a row. You’ll find that I have no problem eating the same things repeatedly. Just ask my breakfast or lunch habits, they’ll tell you. I once ate instant oatmeal every day for over two months. I swore it off for a long, long time after that. Actually, I couldn’t even tell you the last time I ate it. I abuse my foods.

The balsamic vinegar I used in this is pomegranate infused. I really don’t know that it’s all that necessary. I’m sure regular balsamic would work just fine.

Without further ado…

Ingredients

• 2 cups broccoli slaw
• 2 strips of bacon
• 1/2 cup chickpeas
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard

Preparation

1. Cook bacon in a skillet.
2. Whisk together vinegar and mustard in a bowl. Set aside.
3. Remove the bacon to a paper towel, leaving the grease in the pan.
4. Cut the bacon into small pieces.
5. With the heat on medium, cook the chickpeas in the pan with the bacon grease.
6. Stir occasionally, allowing to get fragrant, about 3-5 minutes.
7. Add the broccoli slaw, bacon, and vinegar mixture to the pan. Mix thoroughly.
8. Continue to cook, stirring frequently until the broccoli starts to get soft, about 5 minutes.
9. Enjoy.

Serves 1.