In a small bowl, stir together the yogurt, lemon juice, and 1 tablespoon of the oil, or more as needed. Season with salt and pepper. Set aside.
In a large skillet over high heat, add 3 tablespoons of the oil. When the oil is hot, add the chickpeas. Cook, tossing occasionally, until they're golden and crisp on the exterior, 2 to 3 minutes.
Reduce the heat to medium high and add the scallions, garlic, and cumin. Cook and stir until the scallions just begin to wilt, about 2 minutes. Transfer to a sheet tray and let cool slightly, about 15 minutes.
Pour the chickpeas into a large bowl. Add the arugula, kale, tomatoes, cilantro, mint, cheese, and pine nuts. Pour over the yogurt dressing, season with salt and pepper. Toss well and serve.
Make sure to dry the chickpeas very well, which will allow them to get crisp and golden on the outside while remaining creamy inside. This salad is best served when the chickpeas are slightly warm or at room temperature.