Preheat oven to 450°F. Brush a 2-quart baking dish with 1 teaspoon olive oil. In a medium bowl combine lamb, egg, panko, cumin, and 1/4 teaspoon salt. Form into 12 meatballs and place in the baking dish. Bake for 20 minutes or until meatballs reach an internal temperature of 160°F.
In a large bowl combine the arugula, chickpeas, lemon juice, 2 teaspoons olive oil, 1/4 teaspoon salt and pepper to taste. Toss to coat. Serve with the meatballs.
In a slow cooker combine water, chickpeas and salt. Cook for 5 to 6 hours on high heat or until tender. Refrigerate in cooking liquid.