Preparation

• 1. In a small bowl, stir together the yogurt, lemon juice, and 1 tablespoon of the oil. Season with salt and pepper. Set aside.
  
  2. In a large skillet over high heat, add 3 tablespoons of the oil. When the oil is hot, add the chickpeas. Cook, tossing occasionally, until they're golden and crisp on the exterior, 6 to 7 minutes.
  
  3. Reduce the heat to medium high and add the scallions, garlic, and cumin. Cook and stir until the scallions just begin to wilt, about 2 minutes. Transfer to a large serving bowl and let cool slightly, about 15 minutes.
  
  4. Add the arugula, kale, tomatoes, cilantro, mint, cheese, and pine nuts to the bowl with the chickpeas. Pour over the yogurt dressing, season with salt and pepper, and drizzle with the remaining 1 tablespoon oil. Toss well and serve.