Chicken Salad With Zucchini, Lemon And Pine Nuts

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1/3 cup dried currants

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 garlic clove, thinly sliced

1/8 teaspoon ground cumin

Finely grated zest of 1 lemon, plus juice of 2 lemons

Kosher salt and freshly ground pepper

3 medium zucchini (2 pounds), cut into 3-by-1/2-inch sticks

1 large shallot, minced

1 1/2 pounds skinless, boneless chicken breast halves

3 tablespoons pine nuts

2 cups lightly packed baby arugula leaves

One 1-inch piece preserved lemon, peel only, slivered (optional)

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