This easy salad came about in an attempt to satisfy my son who loves peas and my husband who doesn’t. It has become a huge hit. You may want to double the recipe if you want any leftovers!
Crunchy Bacon Pea Salad
- 4 slices bacon
- 1 quart water
- 1 (16 ounce) package frozen green peas
- 1/3 cup chopped chives
- 1/3 cup chopped celery
- 1/2 can chickpea
- 1/2 cup Ranch dressing ( liquid)
- 1/2 cup cauliflower
- 1/4 cup cashews ( optional)
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
Do the same process with cauliflower
In a bowl, toss together bacon, peas, chives, chickpea, celery, Ranch dressing liquid, and cashews. Refrigerate 30 minutes or until chilled before serving.