Pour the chickpeas into a bowl and add enough water to cover them by about 1 inch. Soak overnight. (You can also opt for canned chickpeas — just be sure to watch them closely as they roast to prevent burning.)
Preheat oven to 400 degrees F. Drain chickpeas and pat dry. Add chickpeas to a medium bowl and toss with sea salt and 1 tablespoon olive oil, then spread them on a baking sheet. Roast for 60 minutes until browned and crisp, turning every 20 minutes.
Whisk the vinaigrette ingredients until combined.
Place arugula in a large bowl. Add cooked chickpeas and remaining salad ingredients, drizzle with dressing, toss until coated, and serve.
Maddie Augustin is a recipe developer based in Minneapolis.