In a bowl, combine 1 can of drained chickpeas, 1/2 cup of breadcrumbs, 1/4 cup of chopped parsley, 1 minced garlic clove, 1 teaspoon of cumin, salt, and pepper to taste. Mash until well mixed.

Form the mixture into patties and refrigerate for 30 minutes to firm up.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown.

For the salad, in a large bowl, mix 4 cups of arugula, 1/2 cup of chopped walnuts, and 1/2 cup of diced dried cranberries.

In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt, and pepper to taste. Drizzle over the salad and toss to combine.

Serve the chickpea patties on a bed of arugula salad.