Chickpea Salad

3 slices bacon, crumbled
3 tbsp balsamic vinegar
1 tsp Dijon mustard
1/8-tsp crushed red pepper
4-tbsp of extra virgin olive oil
red curly leaf lettuce, washed and dried
1 (12 oz) can of white albacore tuna in water, drained
1 (15 oz) can of chick peas (garbanzo beans), rinsed and drained dry
1 small red onion, sliced into quarter rings
1/4-cup green olives, about
1 small English cucumber, cubed (or you can use a regular cucumber, cut it in half lengthwise and use a teaspoon or melon baller to scoop out the seeds)

Cook bacon over medium-high heat until nice and crisp. Drain on a paper towel. Crumble bacon and set aside.

Whisk together the balsamic vinegar, Dijon mustard, crushed red pepper and olive oil in a small bowl until smooth. Set aside.

Place lettuce attractively on two large salad plates (or dinner) and place half of the tuna in the center.

Arrange chick peas, red onion slices, green olives, and cucumber cubes around the mound of tuna.

Drizzle the dressing on top of salad and garnish with crumbled bacon.

Serve with crusty French bread and butter.