In a food processor, combine the flat leaf parsley leaves, baby spinach, fresh lemon juice, toasted pine nuts, grated Parmesan cheese, crushed garlic, salt, and black pepper. Pulse until smooth, about 30 seconds. Slowly stream in olive oil until combined.

In a large mixing bowl, add the shredded rotisserie chicken, cooked edamame, drained chickpeas, and chopped cucumber. Gently fold in the parsley pesto from step 1, ensuring everything is coated.

To serve, arrange arugula on plates and top with the chicken mixture. Sprinkle remaining toasted pine nuts on top and serve immediately.