Place the eggs in a pot and cover with cold water. Bring the water to a boil over medium heat and boil for 1 minute. Turn off the heat and cover the pot. Let sit for 10 minutes, then drop the eggs into an ice bath. Once cool, peel and slice the eggs.

While the eggs cook, heat a skillet over medium-low heat. Add the bacon and cook until crisp and crunchy. Remove it and lay it on a paper towel to drain any excess grease. Once cool, crumble the bacon.

To assemble the salad, place the chickpeas, tomatoes, cucumber, avocado and cheese in segments on a plate. Add in the bacon and the eggs. Drizzle with Honey Mustard Vinaigrette and top with fresh herbs.

Make the dressing:

In a small bowl, whisk together the vinegar, honey, mustard garlic, salt and pepper, continuing to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.

To serve on a board:

Assemble the food items in rows on the board.

Serve with the dressing on the side (or you can drizzle right before serving).