Turn oven on to 425°F. Place rack in the highest position. Line a baking sheet with foil. Rinse and drain chickpeas in a fine mesh sieve. Pat dry on paper towel. In a large mixing bowl, mix chickpeas with 1 tbsp. (2 tbsp. for 4 servings) olive oil, and salt and pepper to taste.
Spread chickpeas evenly on baking sheet. Put baking sheet in oven immediately. Set a timer for 15 minutes. When timer goes off, toss chickpeas. Turn broiler to 500°F. Roast for 2 more minutes or until golden.
Meanwhile, wash mint, parsley, arugula, and tomatoes. Pick and chop herb leaves. Cut tomatoes in half. Coarsely chop hazelnuts.
Add hazelnuts to a large skillet over medium heat. Toast hazelnuts for about 5 minutes, or until golden and fragrant.
Wipe mixing bowl with paper towel. Whisk honey and sherry vinegar to taste until honey dissolves. Season with salt. Whisk in 2 tbsp. (4 tbsp. for 4 servings) olive oil. Mix in red onion and tomatoes.
Heat same large skillet over high. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil. When hot, add corn. Cook for 2-3 minutes, tossing when pieces start to char on the bottom. Season to taste with salt. Turn off heat. Stir in garlic and red pepper flakes to taste.
Assemble + Serve
Add herbs, arugula, and charred corn to prepared dressing in mixing bowl. Mix together. Season to taste with salt. Divide salad into large serving bowls. Top with crispy chickpeas. Crumble feta and sprinkle hazelnuts on top. Enjoy!