Clean the salad, wash and shake dry. Rinse chickpeas in a cold-strainer and drain. Clean, wash and roughly dice the peppers. Crumble the cheese coarsely (you can use chunks).
Cucumbers wash, peel, halve lengthwise and cut into large pieces. Stir sour cream until slightly smooth.
Shift work! First put lamb's lettuce, then peppers, chickpeas, cheese and cucumber pieces in a large glass bowl. Spread sour cream loosely on the cucumber layer. Chill the salad for about 20 minutes.
In the meantime, fry the bacon in a pan without fat until crispy. Drizzle with honey and let it caramelize for about 1 minute. Remove the bacon using a fork and spoon and drain on kitchen paper.
Crumble bacon in fine and coarse pieces over the layered salad. Sprinkle with coarse pepper.