Garbanzo, pearl mozarella, and roast poblano salad (with pancetta!)

Slice 2 large poblano peppers lengthwise into strips (discard the seeds and the core!) and place on a roasting pan.

Put 8 oz. of diced pancetta in a pan, with 1 tsp of olive oil and cook on medium-high, stirring frequently till it is mostly rendered (and starting to get crisp).  When it is almost done, toss in 2 cloves of chopped garlic, and stir for about 20 seconds.

Drain and set the pancetta aside.  Don't throw away the rendered fat! Instead, drizzle it over the poblano pepper strips. Place the poblano pepper strips in the oven at 400, and roast till slighly charred (around 15 - 20 minutes).  Let it cool, and dice into 1/2" pieces.

Drain and rinse 1 can of garbanzo beans, and put it (the beans. not the can) in a bowl with the pancetta and poblano from above.

Add 3 cups of diced tomatoes - be sure to use fairly firm tomatoes, otherwise you're in for a bit of mushy mess, and try to get the chunks about the size of the garbanzo beans.

Add 8 oz. of "pearl mozarella" - they're about the same size as the garbanzo. 

Add the following as a dressing
1/4 cup chopped cilantro
2 tbsp sriracha
1 lime juiced
1/4 tsp salt (or more, to taste)

Mix this all up together - it should be a good side-salad for 4, or a meal for 2.

Serve with a crusty country bread of some kind, and a glass of dry rose.

Enjoy!