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Place a rack in the center of your oven and preheat oven to 425 degrees F.
Place eggplant halves, cut sides up, on a rimmed baking sheet. Brush the cut sides with the olive oil and sprinkle with salt and pepper. Place in the oven and roast for 25 to 35 minutes, flipping once halfway through. The eggplant should be fork-tender all the way through, but not mushy.
When the eggplant is nearing the end of its cooking time, prepare the chickpea arugula topping. Place the arugula in a medium mixing bowl. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the chickpeas. Sprinkle with salt and pepper and cook, shaking the skillet and stirring them from time to time, until the chickpeas are nicely browned, about 3 to 5 minutes. They will sizzle and pop. Transfer the warm chickpeas and any oil that has collected in the skillet to the bowl with the arugula.
To the arugula mixture, add the blue cheese, red wine vinegar, herbs, and remaining 1 teaspoon oil. Toss to combine. Taste and adjust seasoning as desired.
To serve, arrange eggplants, cut side up, on a serving plate. Pile the chickpea arugula mixture on top and sprinkle with additional blue cheese. Enjoy hot.