Yield: 4 servings

Back in the day, I loved a BLT.  But, these days, I love cruelty-free BLTs even better.  I mix up all the traditional ingredients using my favorite bacon subsititute and serve a mound atop a rice cake–this is the self-proclaimed Year of the Mini-Meal after all–with a garnish of homegrown basil for freshness.

1-15.5 ounce can chickpeas

4 slices cooked vegan bacon (choose your favorite brand or make your own from tempeh)

6 Romaine heart leaves, stacked and cut into 1/2″ slices

1 medium tomato, cored and diced

1/4 cup vegan mayonnaise

Sea salt to taste

Freshly ground black pepper to taste

4 rice cakes

4 sprigs fresh basil

In a medium bowl, combine all ingredients except rice cakes.  Drizzle some of the dressing that will collect at the bottom over the cakes to slightly soften.  Then, mound one-fourth of mixture atop each cake and garnish with a sprig of fresh basil.  Serve immediately with a sharp knife and fork.