Put the chickpeas in a medium size bowl, use the back of a fork and smash the chickpeas until they easy to stir with some texture remaining. Add the mayo, lemon, and curry powder to the smashed chickpeas, stir until well blended. Then fold in the cashews and raisins until combined. Wash and dry your tomato and with a sharp knife cut it like you would slice a pizza, in angles, not letting your knife go all the way through the bottom skin. Fan the tomato out on your plate over arugula and add a couple of scoops of the salad mix to the inside. Add s&p to taste.