Preparation time : 10 minutes
Cooking time : 35 minutes
Servings : 4
Cooking time : 35 minutes
Servings : 4
Ingredients
- 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
- Place the rack in the center of the oven, preheat the oven to 205 °C (400 °F).
- 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.
- 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 of 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, distribute the arugula. On top, distribute the remaining salad ingredients and the chickpeas.
- Pour the vinaigrette over the salad. Enjoy!