Roasted Eggplant, Chickpea, Onion Salad With Chicken And Crispy Bacon

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   ["take 1 medium eggplant diced into 1""cubes salted and resting for 20 minutes in a big bowl

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   ... as thats resting get the bacon going", "grab a big handful of bacon julienned

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   cook on super low heat for like 20-30 mins in a single layer (more or less) in a large skillet or wok

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   ...while thats going on prep the next part", "to the eggplants add:

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   * can of chickpeas- drained and rinsed lightly

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   * sweet yellow onion julienned

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   * sunflower oil or olive oil to coat

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   * 1/2 t seasalt

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   * 1/4-1/2 t cumin

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    * sprinkle of red pepper flakes to taste

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    mix everything in the big bowl then spread on a large sheet pan and roast at 375 for 25 minutes", "...meanwhile

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    * 1/2 - 1 t grainy mustard

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    * T water

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    * 1/2 t apple cider or white wine vinegar

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    shake in a jar or whisk (having a small jar arund for this kind of thing and corn starch is a bonus)", "*1 chicken breast chopped salad size (what ever you like)

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    *pinch of salt

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    *dash of cumin

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    *1 chopped or pressed garlic clove", "* 1 medium head - large chopped romaine lettuce

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    ...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", "eet smakelijk!!"]

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