Mix together the chickpeas, carrots, and radish, in a bowl. Add the arugula now if eating immediately. Alternatively, you can mix it into the finished salad when you are ready to eat.
In mixing cup, whisk together the olive oile, red wine vinegar, garlic, Dijon, salt and pepper.
Pour the dressing over the chickpea mixture, and toss to coat. Top the salad with feta.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/radish-carrot-and-arugula-chickpea-salad/