Fall salad with apples, walnuts & cinnamon-roasted chickpeas
Fresh seasonal apples with arugula, walnuts, and roasted chickpeas that are actually crispy.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Servings: 4salads
Calories: 370kcal
Ingredients
Chickpeas
115-ouncecan chickpeas, or ¾ cup dried
1teaspooncinnamon
1teaspoonolive oil
¼teaspoonsalt
Salad + Dressing
8ouncesarugula4-5 cups
2applessee note
1tablespoonapple cider vinegaror lemon juice
¼cupchopped walnuts
¼cupolive oil
2tablespoonbalsamic vinegarwhite, if possible
2tablespoonmaple syrup
1teaspooncinnamon
¼teaspoonsalt
Instructions
Crispy Chickpeas
Preheat oven to 400 degrees, convection if you have it.Drain and rinse the canned chickpeas, or soak + cook dried ones according to their package (I use dried).
Dry with a towel then spread over a rimmed baking sheet, making sure it isn't too crowded (or they will steam instead of roast).
Place the chickpeas in the oven for 10-15 minutes with nothing else on them to dry them out as much as possible.Meanwhile, whisk the olive oil, salt, and cinnamon together in a bowl.
After the chickpeas dried for 10-15 minutes in the oven, remove them and carefully toss with the seasoned olive oil mix. I just pour the oil on the pan and use a rubber spatula to roll them around to fully coat.
Return to oven and roast for 15-20 more minutes, until crispy.
Salad + Dressing
Cut the apples into slices or chunks. Toss in a bowl filled with cold water with 1 tablespoon lemon juice or apple cider vinegar (to keep them from turning brown).
Make the dressing: whisk together the olive oil, vinegar, maple syrup, cinnamon and salt.
Combine & Serve
Toss the arugula and apples with the dressing. Top with walnuts and chickpeas.
Notes
Apples: any variety will work. I like to use 1 tart and 1 sweet for added complexity.Balsamic vinegar: I like a white balsamic vinegar which tends to be lighter and lets the maple syrup and cinnamon come through. Alternatively, if you can find flavored ones (I have a pear-cinnamon one that is perfect on this salad), go for it!