1: Preheat your oven to 425°F. In a bowl, toss the chickpeas in 2 tbsp olive oil, 1/2 tsp salt, and place on a parchment-lined baking tray. Roast until crispy, roughly 20 minutes, shaking halfway.
2: Add the coconut flakes to that same bowl, combine with soy sauce, maple syrup, hot sauce, and 1 tbsp olive oil. Add to a parchment-lined baking tray and bake until crispy, 5-10 minutes, stirring every 2 minutes.
3: In a large bowl, toss the halved potatoes with 2 tbsp olive oil and 1 tsp salt. Bake for 20-30 minutes, until crispy and tender.
4: Once the soy curls are hydrated, drain and place them on a hot cast iron pan. Cook until slightly charred, about 5 minutes. Add 1 tbsp maple syrup.
5: In a bowl, combine all dressing ingredients.
6: Build your salad jars with 2 tbsp dressing at the bottom, followed by 1/2 cup potatoes, 1/2 cup soy curls, 1 cup lettuce, and 1/4 cup chickpeas and coconut bacon. Repeat with remaining jars and store in your fridge for up to 5 days.
