Smoky Bacon and Bean Salad

Ingredients

• 4 slices bacon chopped
• 3 tablespoons balsamic vinegar 
• 1 teaspoon dijon mustard 
• 30 ounce chickpeas dried rinsed canned
• 6 servings olive oil extra-virgin for drizzling, plus 1/3 cup
• 3 pinches few healthy pepper flakes red crushed
• 3  hearts romaine chopped
• 6 servings salt 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Heat a small skillet over medium high heat.
2. Add a drizzle of EVOO and the bacon. Crisp the bacon then transfer to a paper towel-lined plate.
3. Add dried chickpeas and reduce heat to medium. Cook until toasted and lightly browned, 10 to 12 minutes. Season chickpeas with salt and crushed pepper flakes and cool.
4. Place greens in a salad bowl.
5. Whisk together the mustard, vinegar and about 1/3 cup extra-virgin olive oil.
6. Add bacon and chickpeas to the salad and toss to coat evenly.