• Preheat the oven to 425˚F.
• Wash and dry all produce.
• 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. 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, in a large bowl, whisk together 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. Set aside.

• Pat chicken dry with paper towels, then season with pepper and remaining garlic salt.
• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry for 2-3 min per side, until golden.
• Remove from heat, then transfer chicken to another unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**

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

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

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

If you've opted to get chicken, cook in the same way the recipe instructs you to cook pork, increasing roasting time to 10-12 min.**