1green applecut into 1/2-inch dice or small slices
1cupcrumbled or cubed feta
Preheat the oven to 425°F. Toss the chickpeas with 1 tablespoon of the olive oil on a rimmed baking sheet, season with salt and pepper and toss well. Spread out into a single layer, and roast for 10 minutes. While the chickpeas are roasting, quarter and core the radicchio, and slice each quarter in thirds crosswise.
Remove the chickpeas from the oven, add the radicchio, drizzle over 1 more tablespoon of olive oil, toss again (the leaves will start to separate, which is fine), and spread out again into a single layer. Roast for another 8 to 10 minutes until the chickpeas are tender, but still firm, and the radicchio is wilted. Remove and let cool to room temperature.
Meanwhile, in a large bowl whisk together the vinegar, remaining 3 tablespoons olive oil, and salt and pepper. Add the cooled chickpeas and radicchio to the bowl, as well as the onions and apple and toss to combine. Add the arugula, spinach and feta and gently toss. Taste and adjust seasonings as needed.