1 12-ounce can chickpeas, rinsed, drained
5 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
7 ounces arugula (about 7 cups)
1/2 cup fresh mint leaves
1/4 cup thinly sliced red onion
3 ounces crumbled feta cheese
salt and freshly ground black pepper, to taste
Preheat oven to 400°.
Place half of the chickpeas on a rimmed baking sheet
Drizzle with 2 Tbsp. oil, and toss to coat. Season with salt and pepper.
Roast until chickpeas are golden brown and crispy, 20-23 minutes. Let cool; set aside.
Whisk remaining 3 Tbsp. oil, 1 Tbsp. lemon juice, 1/4 cup of chopped fresh mint, and vinegar in a small bowl.
Season vinaigrette with salt, pepper, and more lemon juice, if desired.
Combine remaining chickpeas, arugula, fresh mint, and onion in a large bowl.
Drizzle vinaigrette over and season with salt and pepper;
Gently toss to coat.
Garnish with reserved roasted chickpeas and feta.
Serve and enjoy