Step 1

1 Position a rack in the middle of the oven and preheat to 425 degrees

Step 2

2 Spread the chickpeas on a rimmed baking sheet

Step 3

3 Drizzle with 2 teaspoons of the oil, season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and toss to coat

Step 4

4 Roast for 15 minutes, stirring once halfway through, until the chickpeas have darkened slightly

Step 5

5 Transfer to a plate to cool to room temperature

Step 6

6 While the chickpeas are roasting, combine the tomato, cucumber, bell peppers, red onion, parsley and chopped mint in a mixing bowl

Step 7

7 Drizzle in the remaining 3 tablespoons of oil and all the vinegar, along with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper

Step 8

8 Gently toss to incorporate

Step 9

9 Taste, and season with more salt and/or pepper, as needed

Step 10

10 Line a serving platter with the endive leaves

Step 11

11 Spoon the chopped vegetable mixture over them

Step 12

12 Scatter the roasted chickpeas and the feta on top, then garnish with mint leaves