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Preheat the oven to 375°F (190°C). Place the garlic scapes on a baking sheet and drizzle with olive oil and season with salt and pepper. Bake for 10 minutes, flip, and bake for another 10-15 minutes. Let your roasted garlic scapes cool for a couple minutes until they can be handled, and chop off any parts that have become overly crispy.
Cut the remaining scapes into pieces, and place them in a bowl. Add the beans, drained and rinsed if using canned. Add the arugula, chopped a little if the leaves are larger, parsley, almonds, lemon juice, olive oil, and fresh thyme. Toss, and serve right away or chill until serving.