How to make:
Apple Arugula Salad with Cinnamon Roasted Chickpeas
The natural sweetness of apple and cinnamon perfectly complement peppery arugula in this fresh Apple Arugula Salad. The chickpeas add a delicious crunch!
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Yield:
3-4 1x
Rating:
Ingredients
- 1 15-ounce can chickpeas, rinsed and drained
- 3 teaspoons cinnamon, divided
- 1/4 cup + 1 teaspoon olive oil, divided
- 2 tablespoons + 1/2 teaspoon maple syrup, divided
- 3/4 teaspoon salt, divided
- 2 Granny Smith apples
- 1 7-ounce bag arugula (about 5 cups)
- 1/3 cup walnuts, chopped
- 2 tablespoons hemp seeds
- 3 tablespoons balsamic vinegar
Instructions
- Preheat oven to 425°F. Lightly grease or spray a baking sheet with oil or cooking spray.
- In a medium bowl, place chickpeas, 1 teaspoon cinnamon, 1 teaspoon oil, 1/2 teaspoon maple syrup, and 1/4 teaspoon salt. Stir until chickpeas are evenly coated. Place evenly on the baking sheet in a single layer; bake for 15 minutes, or until crispy.
- Spiralize, chop, or julienne the apples.
- In a large bowl, place arugula, apples, walnuts, and hemp seeds. Toss to combine. Add chickpeas; toss again.
- In a medium bowl (I reused the one with the chickpeas), add 1/4 cup olive oil, vinegar, 2 tablespoons maple syrup, 2 teaspoons cinnamon, and 1/2 teaspoon salt. Whisk to combine.
- Pour the dressing into the large salad bowl and toss, or add only when ready to eat.