Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   pound        (about 1 1/4 C) dried chickpeas, or 2 1/2 C canned
   2 1/4   Teaspoon     Salt, plus more to taste
     1/4   Teaspoon     Cumin seeds or 1/2 t ground cumin
   1       Clove        garlic, peeled
   2       Teaspoon     Extra-virgin olive oil
     3/4   Teaspoon     red-pepper flakes
     1/2   cup          Oil-cured olives, pitted and coarsely chopped
   1       Tablespoon   Fresh lemon juice
                        Freshly ground pepper
   1       small Bunch  arugula

Preparation:

1. Pick over dried chickpeas. Rinse and soak overnight in cold water with 1 t salt. Drain and rinse. Place chickpeas in a medium saucepan and cover by several inches with fresh water. Bring to a boil and skim off any foam. Turn heat down to medium and simmer until tender, 35 to 45 minutes. Ten minutes before chickpeas are done, add 3/4 t salt. Remove from heat; let cool in cooking liquid for about 1 hour. 2. If using cumin seeds, toast in a dry pan over medium-low heat until they release their aroma, about 2 minutes. Let cool and grind to a powder in a spice grinder. Set aside. 3. Chop together 1/2 t salt, the garlic, and 1/2 t olive oil to form a paste. Add chiles; chop to combine. Transfer to a small bowl and add remaining oil. 4. Drain soaked chickpeas. If using canned chickpeas, rinse.) Combine with 1 t chile mixture, or to taste. Add olives, cumin, lemon juice, and salt and pepper to taste. Refrigerate until ready to serve. The salsa can be made 1 day ahead (return to room temperature before serving). 5. Just before serving, coarsely chop arugula and toss with salsa. Serve as a condiment with lamb or chicken.