Arugula salad with crispy chickpeas

• Si Facile chickpeas, rinsed well, drained and dried - 1 jar of 500 ml
• Minced garlic cloves – 2
• Cherry tomatoes cut in half - 2 cups
• Cucumbers cut into half rings - 2 cups
• Fresh arugula - 142 g
• Balsamic vinegar - 1 tbsp
• Dijon mustard – 1 tbsp
• Maple syrup - 1 tbsp
• Olive oil - 2 tbsp + ¼ cup
• Chili - 1 tbsp
• Dried oregano - 1 tbsp
• Dried basil - 1 tbsp
• Garlic powder - 1 tsp
• Hemp – ½ cup (optional)
• Sunflower seeds - 1 cup
• Salt and pepper - to taste
  
  

Preparation

1. Place the rack in the center of the oven, preheat the oven to 205°C (400°F).
2. On a large baking sheet, place the chickpeas. Add 2 tbsp. tablespoon of oil, chili and garlic powder. Salt and pepper. Mix well and distribute evenly on the plate, avoiding the chickpeas touching each other.
3. Bake for 35 minutes, stirring every 10 minutes. Remove from the oven when the chickpeas are crispy. Add salt to enhance the taste.
4. In a bowl, combine ¼ cup of oil, garlic, vinegar, mustard, maple syrup, oregano and basil. To book.
5. In a pan over medium heat, toast the sunflower seeds for about 3 minutes.
6. Divide the arugula into 4 bowls. On top, distribute the rest of the salad ingredients and the chickpeas.
7. Pour the vinaigrette over the salad. Enjoy!