Rocket salad with crispy chickpeas

• 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

1. Place rack in center of oven, preheat oven to 400°F (205°C).
2. 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.
3. Bake for 35 minutes, stirring every 10 minutes. Remove from the oven when the chickpeas are crispy. Add salt to taste.
4. In a bowl, mix ¼ cup oil, garlic, vinegar, mustard, maple syrup, oregano and basil. Set aside.
5. In a skillet over medium heat, toast the sunflower seeds for about 3 minutes.
6. In 4 bowls, divide the arugula. On top, divide the remaining salad ingredients and the chickpeas.
7. Pour the dressing over the salad. Enjoy!