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Chickpea Salad with Bacon, Cotija, and Roasted Chilies
Ingredients
  • ½ pound dried chickpeas (garbanzo beans), soaked overnight in cold salted water at room temperature
  • 1 bay leaf
  • 1 carrot, cut into 3-inch segments
  • 1 onion, split in half
  • 1 stalk celery, cut into 3-inch segments, divided
  • Kosher salt
  • 2 poblano or Anaheim chilies
  • 4 ounces bacon, cut into ½-inch pieces
  • 1 shallot, thinly sliced (about 2 tablespoons)
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons juice from 2 limes, plus 1 extra lime cut into wedges
  • ½ cup crumbled cotija cheese
  • ½ cup thinly sliced scallions, white and light green parts only
  • ½ cup roughly chopped fresh cilantro leaves
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