Raab Salad with Chickpeas

1 lb Red Dog Raab (or PSB)
1 15-ounce can chickpeas, drained; or equivalent amount of cooked chickpeas
2 cloves garlic, sliced
3 tablespoons good-quality olive oil, plus more for drizzling
Sea salt
1 cup Mystery Bay chevre or ricotta, crumbled
Red pepper flakes
2 tablespoons fresh lemon juice
Handful fresh mint, finely chopped (optional)

Preheat your broiler. Combine the raab, chickpeas, and garlic with oil in a large bowl. Season with salt and toss to coat. Transfer to a foil-lined baking sheet and broil for about two minutes, taking care to flip the raab once. Broil for another two minutes. Divide among plates and top with fresh ricotta. Season with red pepper flakes (to taste) and more sea salt. Drizzle with a bit of lemon juice and olive oil. Sprinkle with fresh chopped mint.