Name: Arugula and Roasted Chickpea Salad with Feta
Yield: 4 Servings
Ingredients: 1 12-ounce can chickpeas, rinsed, drained, divided; 5 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 1 tablespoon (or more) fresh lemon juice; 2 teaspoons dried mint; 1 teaspoon red wine vinegar; 5 ounces arugula (about 7 cups); 1/4 cup fresh mint leaves; 1/4 cup thinly sliced red onion; 3 ounces feta cheese, crumbled

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