clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach salad with farro, crispy chickpeas and warm bacon dressing

  • Author: Mansee
  • Total Time: 40 minutes
  • Yield: 4 1x


A special take on a spinach salad with warm bacon dressing. Chewy farro, jammy eggs and crispy chickpeas make this a super filling meal and elevate it from the classic spinach salad we all know (and love!), with the same warm bacon dressing. 


  • 4 large eggs
  • 1 cup dry farro
  • 6 slices bacon, diced
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon chopped rosemary
  • 1 small shallot, finely chopped
  • 2 teaspoons dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper
  • 8 cups baby spinach
  • 1 oz goat cheese, crumbled (optional)


  1. Bring a pot of water to a boil.
  2. Add eggs and boil for 7-9 minutes (depending on how jammy you like your eggs). Remove eggs and put in a bowl if ice water to cool down. 
  3. Add 1 cup farro to water (yes same pot. It's fine!) and a pinch of salt. Let cook for 20-25 minutes, until farro is cooked through but still a tiny bit chewy. Drain. 
  4. While farro is boiling, add 6 slices chopped bacon to a cold skillet. Place over medium heat and cook until bacon crisps up. Remove onto a paper towel to drain. Pour off bacon fat, but don't throw away!
  5. Place skillet back over medium heat. Add 1 tablespoon of bacon fat back into the pan, along with the chickpeas (dry them off first if you JUST drained them). Let cook, stirring occasionally, until chickpeas brown and start to get crisp. If pan starts to get dry, add a little more bacon fat (or olive oil if you prefer). Add 1 tablespoon chopped rosemary and cook for an additional minute. Remove from pan and set aside with bacon. 
  6. Add another 2 tablespoons bacon fat to pan, along with 1 diced shallot. Cook for one minutes, until shallot softens and starts to brown. Add 2 teaspoons mustard and 2 tablespoons red wine vinegar and stir to combine. Add 1/4 cup olive oil and whisk everything together. Add 1/4 teaspoon black pepper. 
  7. Assemble salad: Put spinach in a large bowl (or divide among individual bowls) and toss with a few spoonfuls of dressing. Top with bacon and chickpeas. Add another couple of spoonfuls of dressing to farro and toss to combine. Add farro and sliced eggs. Top with goat cheese if desired. Serve!
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes