Soft boil an egg (I place the egg into a small pot with boiling water and a teaspoon of baking soda and bake for 6-7 minutes. Then I transfer it to an ice bath for a few minutes before peeling) 

Cook oats according to package directions, using almond milk instead of water. 

Meanwhile, toast the rinsed and drained chickpeas on a sauté pan. Season with turmeric, black pepper and a pinch of salt. Sauté until crispy, about 2-3 minutes.

Stir pumpkin puree into oats until all is combined. Top with arugula, chickpeas and soft-boiled egg.