Roasted Chickpea Bowl with Feta, Arugula and Tapenade - Half Cup Habit

Name: Roasted Chickpea Bowl with Feta, Arugula and Tapenade - Half Cup Habit
Ingredients: 2 15 oz cans chickpeas (rinsed and drained; or 3/4 cup dry chickpeas, soaked, simmered and drained); 2 tsp harissa seasoning; 1/3 cup + 3 tbsps olive oil (divided); 8 oz. olives (castelvetrano; plus 1 tbsp olive brine); 2 lemons (divided); 2 anchovy filets (white, or 4 regular anchovy filets); 3 cloves garlic (roughly chopped); 1 tbsp capers; 1 small handful basil (fresh); 1 tsp salt (sea, flaky); 2 large handfuls arugula (baby); 6 oz. tomatoes (cherry; halved); 1 small onion (red; shaved); 3 oz. feta cheese (crumbled); pepper (freshly ground, to taste); salt (to taste)

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Roasted Chickpea Bowl with Feta, Arugula and Tapenade servings Ingredients - 2 15 oz cans chickpeas, rinsed and drained; or 3/4 cup dry chickpeas, soaked,

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Ingredients

2 15 oz cans chickpeas (rinsed and drained; or 3/4 cup dry chickpeas, soaked, simmered and drained)
2 tsp harissa seasoning
1/3 cup + 3 tbsps olive oil (divided)
8 oz. olives (castelvetrano; plus 1 tbsp olive brine)
2 lemons (divided)
2 anchovy filets (white, or 4 regular anchovy filets)
3 cloves garlic (roughly chopped)
1 tbsp capers
1 small handful basil (fresh)
1 tsp salt (sea, flaky)
2 large handfuls arugula (baby)
6 oz. tomatoes (cherry; halved)
1 small onion (red; shaved)
3 oz. feta cheese (crumbled)
pepper (freshly ground, to taste)
salt (to taste)