Drain and rinse the chickpeas under cold water. Wash and dry the arugula. Thinly slice the red onion, halve the cherry tomatoes, and dice the cucumber. Set aside in a large mixing bowl.

In a small bowl, combine the juice and zest of the lemon. Whisk in the Dijon mustard, maple syrup or honey, and olive oil. Season with salt and pepper to taste.

Add the chickpeas, arugula, red onion, cherry tomatoes, and cucumber into the large bowl. Toss gently to combine.

Pour the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately or refrigerate for 15 minutes to enhance flavors.