Clean Out The Fridge Salad

1. For the roasted chickpeas and grape tomatoes: Toss chickpeas and grape tomatoes in olive oil and your desired seasonings. Bake at 425 F for 25-30 minutes, flipping halfway through. 
2. For the homemade lemon dressing: Mince the garlic. In a small bowl, combine the minced garlic, Dijon mustard, juice of 1 1/2 lemons, 3 tablespoons of olive oil, 3 tablespoons of champagne vinegar, and a small pinch of salt. Whisk well until emulsified. 
3. For the salad assembly: In a large bowl, combine the little gem lettuce, roasted chickpeas and grape tomatoes, cucumbers, avocado, shallots, feta, pumpkin seeds, and mint. Drizzle with the homemade lemon dressing and toss gently to combine.