In a medium-sized skillet over medium-high heat, heat up the olive oil. Add the onion and sauté until the onion starts to go limp. Make sure the cooked chickpeas are dry, and add to the skillet along with the salt and pepper. If the chickpeas are wet, you can get some splatter with the hot oil.
Saute until the chickpeas begin to lightly brown and the onions are soft, stirring frequently – about 5-7 minutes.
Add the kalamata olives, harissa, lemon juice and lemon zest and remove from the heat. Stir it all together.
Immediately transfer the mixture to a bowl, and let cool to room temperature, or just a little warmer than room temp.
While the chickpea mixture is cooling, make the Curried Yogurt Dressing by combining the yogurt, curry powder, lime juice, and vinegar in a small bowl. Once the dressing is mixed together, add the cilantro and stir again. Add enough warm water to the dressing to make it the consistency you want and stir - for me, it was 1 teaspoon.
When the chickpea mixture has cooled, add the arugula or watercress leaves and fold in half of the Curried Yogurt Dressing until the chickpeas are completely coated. Add additional dressing as desired. Correct for seasoning.
As a finishing touch, sprinkle a little minced red onion on top for some nice crunch and flavor contrast.
This salad can be served at room temperature but I prefer to serve it just slightly warm.
Calories were calculated using the VeryWell Fit nutrition calculator for 2 servings.