• Heat a large dry pan over medium- high heat. Add bacon* and cook, turning occasionally and adjusting heat if browning too fast, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Carefully discard all but 1 TBSP bacon fat (2 TBSP for 4 servings) from pan (you’ll use it to toast the chickpeas in Step 3).

• While bacon cooks, wash and dry produce. • Drain and rinse chickpeas; pat dry with paper towels. (TIP: Be sure chickpeas are thoroughly dried off to ensure even toasting!) Trim and discard root end of lettuce; separate leaves and cut into bite-size pieces. Halve tomatoes.

• Heat pan with reserved bacon fat over medium-high heat. (TIP: If your bacon didn’t yield enough fat, add a drizzle of oil to pan.) Once pan is hot, add chickpeas and cook, covered, shaking the pan occasionally, until lightly browned and crispy, 2-4 minutes. (Chickpeas will pop. Be careful!) Taste and season with salt and pepper if desired.

• Meanwhile, in a large bowl, whisk together mustard, mayonnaise, vinegar, half the oregano, 1 TBSP olive oil, 1⁄2 tsp sugar, a pinch of salt, and pepper (all the oregano, 2 TBSP olive oil, and 1 tsp sugar for 4 servings).

• Once chickpeas are done, add lettuce, tomatoes, toasted chickpeas, and croutons (crushing them in the bag first) to bowl with vinaigrette. Toss to coat.

• Divide salad between bowls and top with bacon. Serve. Bacon is fully cooked when internal temperature reaches 145°.