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Apple arugula salad with chickpeas, on a plate next to some apples.
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Fall arugula salad with apples, walnuts & cinnamon-roasted chickpeas

Fresh seasonal apples with arugula, walnuts, and roasted chickpeas that are actually crispy.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 4 salads
Calories: 370kcal

Ingredients

Chickpeas

  • 1 15-ounce can chickpeas, or ¾ cup dried
  • 1 teaspoon cinnamon
  • 1 teaspoon olive oil
  • ¼ teaspoon salt

Salad + Dressing

  • 8 ounces arugula 4-5 cups
  • 2 apples see note
  • 1 tablespoon apple cider vinegar or lemon juice
  • ¼ cup chopped walnuts
  • ¼ cup olive oil
  • 2 tablespoon balsamic vinegar white, if possible
  • 2 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

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!
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Nutrition

Calories: 370kcal | Carbohydrates: 39g | Protein: 8g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 605mg | Potassium: 523mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1410IU | Vitamin C: 12.7mg | Calcium: 164mg | Iron: 2.7mg