Add chickpeas with their liquid, 1/2 cup water, minced garlic and bay leaves to medium saucepan over medium-high heat. Bring to boil, turn heat to medium-low and simmer until chickpeas are soft, about 10 minutes. Drain chickpeas, discard bay leaves.

Add chickpeas to large bowl and stir in 2 T extra virgin olive oil. Let cool completely.

Rinse out saucepan, add 2 quarts water and bring to boil over high heat. Add orzo and cook until al dente, 8-9 minutes. Drain orzo and rinse with cold water until completely cool.

Add cooled orzo to bowl with chickpeas. Stir in remaining 2 T extra virgin olive oil.

Stir drained tuna into bowl containing orzo and chickpeas.

Add diced tomatoes, chopped parsley, cubed mozzarella, and 1/4 cup vinaigrette to bowl with orzo, chickpeas and tuna. Stir well and season to taste with salt and pepper.

Stir in arugula leaves, adding more dressing or seasoning as desired. Serve at room temperature.