Arugula and Roasted Chickpea Salad with Feta
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1 12-ounce can chickpeas, rinsed, drained, divided
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5 tablespoons olive oil, divided
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Kosher salt and freshly ground black pepper
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1 tablespoon (or more) fresh lemon juice
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2 teaspoons dried mint
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1 teaspoon red wine vinegar
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5 ounces arugula (about 7 cups)
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1/4 cup fresh mint leaves
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1/4 cup thinly sliced red onion
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3 ounces feta cheese, crumbled
RECIPE PREPARATION
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Preheat oven to 400°. Place half of 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.
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Whisk remaining 3 Tbsp. oil, 1 Tbsp. lemon juice, dried mint, and vinegar in a small bowl. Season vinaigrette with salt, pepper, and more lemon juice, if desired.
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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. Divide salad among plates or bowls. Garnish with reserved roasted chickpeas and feta.
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