Step 1

To prepare the red wine vinaigrette, combine the vinegar, olive oil, mustard, maple syrup, salt, pepper, and oregano in a small jar or bowl. Whisk well to combine, then set it aside. Prepare the other components, like mushroom bacon, eggs, and chickpeas, if you haven't already.

Step 2

To assemble the salad, add the lettuce to two large serving bowls, then top with the cherry tomatoes, avocado, hard boiled eggs, mushroom bacon, roasted chickpeas, and cheese, if using.

Step 3

Drizzle the dressing over the top of each salad (you won't use it all-- start with 2 tablespoons per serving) then toss and enjoy it right away. You'll get a little bite of everything in each forkful! Store any leftover components in an airtight container in the fridge for up to 5 days. They are best stored separately, so the lettuce won't get soggy.