Preparation time : 10 minutes
Cooking time : 35 minutes
Servings : 4
Ingredients
- Chickpeas Si Facile, well rinsed, drained and patted dry - 1 jar of 500 ml
- Minced garlic cloves – 2
- Cherry tomatoes, halved - 2 cups
- Cucumbers cut into half-rounds - 2 cups
- Fresh rocket - 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
- Place rack in center of oven, preheat oven to 400°F (205°C).
- On a large baking sheet, place the chickpeas. Add 2 tablespoons of oil, chili powder and garlic powder. Season with salt and pepper. Mix well and spread evenly on the sheet, making sure the chickpeas are not touching each other.
- Bake for 35 minutes, stirring every 10 minutes. Remove from the oven when the chickpeas are crispy. Add salt to taste.
- In a bowl, mix ¼ cup oil, garlic, vinegar, mustard, maple syrup, oregano and basil. Set aside.
- In a skillet over medium heat, toast the sunflower seeds for about 3 minutes.
- In 4 bowls, divide the arugula. On top, divide the remaining salad ingredients and the chickpeas.
- Pour the dressing over the salad. Enjoy!