Ingredients:

  • 2 cups (120g) Unsweetened large coconut flakes
  • 2 tbsp (30ml) Liquid aminos or soy sauce
  • 1 tbsp (15ml) Maple syrup
  • 1 tsp (5ml) Liquid smoke
  • 0.5 tsp (2.5g) Smoked paprika
  • 2 heads Romaine lettuce, chopped
  • 1 can (400g) Chickpeas, drained and dried
  • 2 large Avocados, diced
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 cup (150g) Cucumber, diced
  • 0.5 cup (60g) Red onion, finely minced
  • 0.5 cup (75g) Vegan feta crumbles
  • 0.25 cup (60ml) Extra virgin olive oil
  • 2 tbsp (30ml) Fresh lemon juice
  • 1 tbsp (15ml) Apple cider vinegar
  • 1 tbsp (15g) Dijon mustard
  • 1 clove Garlic, grated
  • 0.25 tsp Salt
  • 0.25 tsp Black pepper

Instructions:

  1. Preheat your oven to 325°F (160°C). Note: This lower temperature prevents the coconut from burning while the sugars caramelize.
  2. Whisk together the liquid aminos, maple syrup, liquid smoke, and smoked paprika in a medium bowl.
  3. Add the 2 cups of coconut flakes and toss until every flake is stained a deep amber.
  4. Spread the flakes in a single layer on a parchment lined sheet. Bake 12-15 minutes, stirring halfway, until they are crisp and fragrant. Note: They will continue to harden as they cool.
  5. In a small jar, combine the olive oil, lemon juice, ACV, Dijon mustard, grated garlic, salt, and pepper.
  6. Secure the lid and shake vigorously for 30 seconds until the liquid is thick and pale yellow.
  7. Lay the chopped romaine in a wide, shallow bowl or platter as the base.
  8. Arrange the chickpeas, diced avocado, halved tomatoes, cucumber, red onion, and vegan feta in distinct, parallel rows over the lettuce.
  9. Drizzle the dressing evenly over the rows, ensuring each component gets a light coating.
  10. Sprinkle the cooled coconut bacon over the top just before serving so it stays loudly crunchy.