• Drain and rinse half the chickpeas (use all for 4 servings), then pat dry with paper towels.
• In a medium bowl, combine chickpeas and 1 tbsp (2 tbsp) oil. Season with pepper and half the garlic salt, then toss to coat. 
• To an unlined baking sheet, add chickpeas.
• Roast chickpeas in the top of the oven for 22-25 min, stirring halfway through, until golden and crispy.

• Meanwhile, to a large bowl, add half the vinegar (use all for 4 servings), half the mustard, 1/2 tbsp (1 tbsp) maple syrup and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. Set aside.

• Pat pork dry with paper towels, then season with pepper and remaining garlic salt.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry 2-3 min per side, until golden. Remove from heat, then transfer pork to an unlined baking sheet.
• Roast in the middle of the oven for 8-12 min, until cooked through.**

• Meanwhile, add broth concentrate, remaining maple syrup, remaining whole grain mustard and 1/4 cup (1/2 cup) water to the same pan over medium-high. Cook for 1-3 min, stirring often, until slightly reduced. Season with salt and pepper.
• When pork is done roasting, set aside on cutting board to rest, 2-3 min.

• Thinly slice radishes. 
• To the bowl with dressing (from step 2), add radishes and arugula-spinach mix. Toss to coat.

• Thinly slice pork.
• Add any pork resting juices to the sauce.
• Divide pork and salad between plates.
• Spoon sauce over pork.
• Top salad with roasted chickpeas and feta.

If you've opted for double pork, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of pork. Work in batches, if necessary.