Smoky Bacon and Bean Salad

• extra virgin olive oil, for drizzling
• 13 cup extra virgin olive oil
• 4 slices bacon, chopped
• 2 (15 ounce) cans chickpeas, rinsed and dried
• salt
• crushed red pepper flakes, a few pinches
• 3 romaine lettuce hearts, chopped
• 1 teaspoon Dijon mustard (a teaspoon)
• 3 tablespoons balsamic vinegar

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

extra virgin olive oil, extra virgin olive oil, bacon, chickpeas, salt, red pepper, romaine lettuce hearts, balsamic vinegar

Taken from www.food.com/recipe/smoky-bacon-and-bean-salad-283355 (may not work)