Strawberry Summer Salad

Ingredients

• 2 cups arugula

• ½ cup hearts of palm, chopped

• ½ cup chickpeas, drained and rinsed

• ½ cup strawberries, chopped

• 5 cherry tomatoes

• 1 tablespoon pumpkin seeds

• 2 tablespoons Balsamic Dijon Vinaigrette

• Seasoning (salt, pepper, garlic powder, onion powder) to taste

Instructions

1. Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

2. Place the chickpeas on the baking sheet and sprinkle salt, pepper, garlic powder, and onion powder.

3. Bake chickpeas for 20-30 minutes.

4. Cut the cherry tomatoes in half.

5. Put the arugula on a plate (or in a bowl) then add all other toppings (hearts of palm, chickpeas, strawberries, tomatoes, pumpkin seeds) then add the dressing.

Serving: 1