Green Salad with Kohlrabi, Roasted Chickpeas, and Feta

1 12-ounce can chickpeas, rinsed, drained, divided

6 tablespoons olive oil, divided

2 teaspoons whole cumin seeds

Kosher salt and freshly ground black pepper

1 tablespoon fresh lemon juice

1 tablespoon balsamic vinegar

2 teaspoons dried mint

5 ounces salad mix or arugula (about 7 cups)

¼ cup fresh mint leaves

1 kohlrabi, peeled and cut into thin 2”-long batons 

¼ cup thinly sliced red onion or scallions

3 ounces feta cheese, crumbled

Preheat oven to 400°F. Place chickpeas on a rimmed baking sheet and drizzle with 3 tablespoons of the olive oil. Add cumin seeds and season generously with salt and pepper, tossing until the chickpeas are evenly coated. Roast until chickpeas are golden brown and crispy, 20–23 minutes. Set aside.

Whisk remaining 3 tablespoons olive oil, lemon juice, vinegar, and dried mint in a small bowl. Add salt, pepper, and more lemon juice to taste.

Just before serving, combine salad greens, fresh mint, kohlrabi batons, and red onion in a large bowl. Drizzle vinaigrette over everything and season with salt and pepper; gently toss to coat. Divide salad among plates or bowls. Garnish with roasted chickpeas and feta and enjoy!