Step 1: Grill the Eggplant

1. Preheat a grill or grill pan over medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant for 4-5 minutes per side, or until tender and lightly charred.
4. Remove from the grill and set aside to cool slightly.

Step 2: Prepare the Mint Yogurt Dressing

1. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, salt, and chopped mint.
2. Add water, one tablespoon at a time, until the dressing reaches your desired consistency (thick but pourable).
3. Taste and adjust the seasoning if necessary (add more lemon for extra tang or salt to taste).

Step 3: Assemble the Salad

1. In a large serving bowl or platter, spread a bed of arugula.
2. Add the grilled eggplant slices, chickpeas, and cherry tomatoes on top of the arugula.
3. Drizzle the mint yogurt dressing generously over the salad.

Step 4: Add Finishing Touches

1. Garnish with extra mint leaves or a drizzle of olive oil, if desired.
2. Serve immediately, while the eggplant is still slightly warm.