Rocket salad with crispy chickpeas

• Si Facile Chickpeas, rinsed well, drained and patted dry - 1 jar of 500 ml
• Garlic cloves, minced - 2
• Cherry tomatoes, halved - 2 cups
• Cucumbers, cut into half-rounds - 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 of oil, chili and garlic powder. Salt and pepper. Mix well and spread evenly on the sheet, 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 taste.
4. In a bowl, mix ¼ cup of 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, distribute the arugula. On top, distribute the remaining salad ingredients and the chickpeas.
7. Pour the vinaigrette over the salad. Enjoy!