Preheat your oven to 400°F.
Rinse and drain the chickpeas. Toss them lightly with a pinch of salt, pepper, and your favorite spices (such as smoked paprika or cumin). Spread them evenly on a baking tray and roast for 15-20 minutes until they are lightly crispy.
Halve the cherry tomatoes, place them on a separate tray with a drizzle of olive oil, salt, and pepper, and roast in the oven for 10-15 minutes until they start to soften and caramelize.
While the vegetables are roasting, cook the turkey bacon in a skillet over medium heat until crispy. Once done, set aside on a paper towel to drain any excess fat.
If not already prepared, place the egg in a pot of gently boiling water and cook for about 9-10 minutes for a hard-boiled texture. Cool the egg in cold water, peel, and slice it into halves or quarters.
In a large bowl, combine the fresh mixed greens. Top with the roasted chickpeas, cherry tomatoes, turkey bacon pieces, and the sliced egg.
Season the bowl with a final sprinkle of salt and pepper. Optionally, add a light drizzle of olive oil or your favorite simple dressing. Toss gently and serve immediately.