1 540-ml can chickpeas, rinsed and drained
3 tbsp olive oil, divided
1 tsp brown sugar
½ tsp ground cumin
½ tsp kosher salt, plus more for vinaigrette
¼ tsp ground cinnamon
¼ tsp red pepper flakes
3/4 cup uncooked quinoa
1+1/4 cup water
Zest of 1 lemon
3 tbsp fresh lemon juice (about 1 lemon)
1 tsp maple syrup or agave
Salt and freshly ground black pepper
3 tbsp chopped fresh mint
1 bunch arugula, large leaves torn into bite-sized pieces, about 1 cup (optional)
¼ cup toasted pine nuts