Place washed spinach in large salad bow and arrange chickpeas, cranberries and celery over the top.

Cook bacon till crisp and set aside. Discard all but 2 tsps of drippings. In a small bowl, beat egg. Add water and mix well. Add to drippings. Combine vinegar, sugar and cornstarch, salt and pepper. Add to skillet. Bring to boil, stirring constantly, until dressing is translucent and has thickened, 2-3 minutes. Remove from heat, pour over salad, add bacon and toss well. Serve immediately.