This salad could probably usher in world peace. It is a marriage of cuisines and cultures. It is also very tasty. (I had my doubts.)
Here's the list:
1 can chickpeas/garbanzo beans
3-4 TBSP olive oil
1.5 TBSP balsamic vinegar
1 tsp lime juice
2 TBSP curry powder
4 cups salad greens (I used spinach, but you could use kale or a mixture)
6-8 strips of cooked bacon, crumbled
1/4 cup sliced sweet onion
4 oz. rice noodles
1 large avocado, sliced
Toasted sesame seeds
Soy sauce (gluten-free)
The first step is marinating the chickpeas. Drain and rinse the chickpeas and place in a bowl. Pour half the oil and vinegar over, the lime juice, curry powder, salt and pepper. Stir gently to coat the chickpeas. Set aside for at least 30 minutes and toss from time to time.
Crisp up the bacon in the oven or in a skillet. Pat dry and crumble.
Cook the rice noodles according to the packaging. Drain.
In a large serving/salad bowl, combine greens, onion and bacon. Add the remaining oil and vinegar to the chickpeas. Toss/stir to combine and pour over the salad mixture. Upon serving, place about 1 oz (one tong-full) of noodles directly on the greens. Top with sriracha, avocado slice, sesame seeds and a little soy sauce.