Preheat the oven to 190 °C (375 °F). Add the dried chickpeas to a medium bowl, then drizzle them with a bit of oil. Sprinkle on the four seasonings, and mix. Spread the chickpeas on a large baking sheet lined with aluminum foil and bake for 35 to 40 minutes in the oven. Turn them halfway through cooking.
Meanwhile, bring the water to a gentle boil in a medium saucepan. As soon as the water starts to boil, immerse the bags of shredded duck (without opening them) and cook for 8 minutes without covering.
Remove the bags from the water and cut them open with scissors, then empty the meat into a medium paper towel-lined bowl. Stir the duck meat a little and cover with a paper towel. Apply pressure to the meat to absorb some of the excess fat and remove the paper towels from the bowl. Add the red pepper, half the sesame seeds and the green onions to the shredded duck and toss with a little sesame vinaigrette. Mix and set aside.
Aesthetically arrange the arugula leaves, sprouts, shredded duck and grilled chickpeas in four large bowls. Pour sesame dressing over each serving, then top with remaining sesame seeds and serve with toasted pita bread wedges.
In a medium bowl, whisk all the ingredients together. Cover and set aside in the refrigerator until ready to serve.
