In a food processor, combine flat leaf parsley, baby spinach, lemon juice, toasted pine nuts, Parmesan cheese, and crushed garlic. Season with salt and pepper, then process until smooth. Drizzle in olive oil while blending.

In a large mixing bowl, shred rotisserie chicken and add edamame, chickpeas, and cucumber. Toss to combine before adding the pesto over the salad and mixing again.

Divide arugula onto plates, top with the salad mixture, and garnish with remaining pine nuts. Serve immediately.

For storage, refrigerate leftovers in an airtight container for up to 3 days; store arugula separately if possible.