Preheat the oven to 350° F.
In a bowl, mix chickpeas with 1 Tbs Garlic Infused Extra-Virgin Olive Oil, then add the Sea Salt, Pepe Aglio, and lemon juice. Bake for 10 minutes. Set aside.
Heat 3 Tbs of Garlic Infused Extra-Virgin Olive Oil in a sauté pan over high heat. Add garlic, carrot, fennel, and red cabbage and sautee for 5 minutes.
Remove pan from the heat and add the roasted chickpeas, mint, and balsamic vinegar. Mix well. If desired, top with Goat Cheese Add additional vinegar or salt to taste.
