• 1/3 cup extra virgin olive oil (EVOO), plus extra for drizzling
• 4 slices bacon, chopped
• 2 cans chickpeas (15 ounces), rinsed and dried
• Salt
• A few healthy pinches of crushed red pepper flakes
• 3 hearts of romaine lettuce, chopped
• 1 rounded teaspoon Dijon mustard
• 3 tablespoons balsamic vinegar (eyeball it)

Heat a small skillet over medium-high heat. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, about 10-12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.

Place greens in a salad bowl. Whisk together the mustard, vinegar and about 1/3 cup EVOO. Add bacon and chickpeas to the salad and toss to coat evenly.

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