Apple Arugula Salad with Cinnamon Roasted Chickpeas

• Vegan
• Gluten free

• Produce

  • 1 7-ounce bag Arugula
  • 1 15-ounce can Chickpeas
  • 2 Granny smith apples

• Condiments

  • 3 tbsp Balsamic vinegar
  • 2 1/4 tbsp Maple syrup

• Baking & Spices

  • 3 tsp Cinnamon
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 2 tbsp Hemp seeds
  • 1/3 cup Walnuts

Found on emilieeats.com

Description

Ingredients

• 1 15-ounce can chickpeas, rinsed and drained
• 3 teaspoons cinnamon, divided
• ¼ cup + 1 teaspoon olive oil, divided
• 2 tablespoons + ½ teaspoon maple syrup, divided
• ¾ teaspoon salt, divided
• 2 Granny Smith apples
• 1 7-ounce bag arugula (about 5 cups)
• ⅓ cup walnuts, chopped
• 2 tablespoons hemp seeds
• 3 tablespoons balsamic vinegar

Directions

• 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, ½ teaspoon maple syrup, and ¼ 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 ¼ cup olive oil, vinegar, 2 tablespoons maple syrup, 2 teaspoons cinnamon, and ½ teaspoon salt. Whisk to combine.
• Pour the dressing into the large salad bowl and toss, or add only when ready to eat.