Roasted Carrots and Chickpeas With Marinated Feta

Name: Roasted Carrots and Chickpeas With Marinated Feta
Ingredients: 3 bunches small, thin carrots (about 2 pounds), trimmed, scrubbed and halved lengthwise if large; 1 15.5-ounce can chickpeas, rinsed and patted dry; 5 tbsp. olive oil, divided; 1 tsp. cumin seeds; Kosher salt and pepper; 1 small shallot, thinly sliced; 1 Fresno chile, thinly sliced; 1 tbsp. red wine vinegar; 4 oz. feta cheese, drained, patted dry and cut into pieces; 1 tbsp. fresh oregano, roughly chopped; 1 tbsp. roughly chopped fresh mint