In a large bowl, combine the chickpeas, dill, cucumber, celery, carrot and onions, mixing to combine.
In a small bowl, whisk together the apple cider vinegar, honey, and mustard. Slowly whisk in the oil until well combined. Dress the chickpeas, as desired.
Divide the arugula between two bowls. Top with the dressed chickpea mixture and garnish with hemp hearts.