Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium heat. Add 2 tsp oil to pan; swirl to coat.
In a large mixing bowl, combine 1 tbsp olive oil, lemon juice, and black pepper, stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat.