1. Whisk 3 tbsp olive oil, 1 tbsp lemon juice, yogurt and crushed garlic in a small bowl. Season vinaigrette with salt, pepper, and more lemon juice, if desired.
2. Combine chickpeas, walnuts, arugula, fresh mint, sun-dried tomatoes and cucumber in a large bowl. Drizzle yogurt viniagrette over and season with salt and pepper; gently toss to coat. Divide salad among plates or bowls. Garnish with re