Roasted Eggplant, Chickpea, Onion Salad with Chicken and Crispy Bacon

Directions

1. take 1 medium eggplant diced into 1"cubes salted and resting for 20 minutes in a big bowl ... as thats resting get the bacon going
2. grab a big handful of bacon julienned cook on super low heat for like 20-30 mins in a single layer (more or less) in a large skillet or wok ...while thats going on prep the next part
3. to the eggplants add: * can of chickpeas- drained and rinsed lightly * sweet yellow onion julienned * sunflower oil or olive oil to coat * 1/2 t seasalt * 1/4-1/2 t cumin * sprinkle of red pepper flakes to taste mix everything in the big bowl then spread on a large sheet pan and roast at 375 for 25 minutes
4. ...meanwhile * 1/2 - 1 t grainy mustard * T water * 1/2 t apple cider or white wine vinegar shake in a jar or whisk (having a small jar arund for this kind of thing and corn starch is a bonus)
5. *1 chicken breast chopped salad size (what ever you like) *pinch of salt *dash of cumin *1 chopped or pressed garlic clove
6. * 1 medium head - large chopped romaine lettuce ...when roasting has about 10 minutes left - in the wok or large skillet with oil or a bit of left over bacon drippings throw in the chicken & spices and cook (about 5 minutes), then add lettuce & dressing and toss for 30-60 seconds, add roasted veggies, mix, plate immediately top with bacon
7. eet smakelijk!!