Often remains boiled chickpeas after cooking a variety of dishes, then it can be used for salad. If not, the chickpeas soak in advance, you can at night. Boil until tender, about 40 minutes before end of cooking salt. Add the paprika and a little cumin. Add oil, seasonings.
Add olives and diced cheese. Stir well. Leave to infuse for 10 minutes.
From radish and tomato cooking sauce. Cut the radish into cubes.
Peel and dice the tomato.
Mix tomato and radish. Add oil, vinegar and a pinch of salt.
Arugula put on a dish, salt, pepper and put on top of chickpeas. Around to distribute the sauce, radishes and tomato.