Roasted Chickpea & Tomato Salad with Arugula & Feta

Directions

1. Start by preheating the oven to 450°F.
2. Rinse and drain the chickpeas, then pat them dry with paper towels.
3. Thinly slice the red onion into half rings and halve the grape tomatoes.
4. Spread the chickpeas, onion, and tomatoes on a baking sheet; drizzle with olive oil and season with salt and pepper. Toss to coat.
5. Roast in the oven until the chickpeas are lightly browned and the tomatoes are starting to collapse, about 10 to 15 minutes.
6. Meanwhile, mince the garlic and whisk it with lemon juice, olive oil, Dijon mustard, oregano, salt, and pepper to make the dressing.
7. Wash and dry the arugula, then place it in a large bowl.
8. Add the roasted chickpeas, onion, and tomatoes to the arugula, then crumble the feta on top and toss gently to combine.
9. To serve, spoon the salad onto plates and drizzle with the dressing, finishing with a final light toss if desired.