Ingredients
Cinnamon Roasted Chickpeas:
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp maple syrup (or honey)
- Pinch of salt
For the Salad:
- 4 cups fresh arugula
- 2 small apples, thinly sliced (Honeycrisp or Gala work well)
- ½ cup walnuts, toasted
- ¼ cup dried cranberries
- ¼ cup crumbled feta or goat cheese (optional)
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup (or honey)
- Salt and pepper, to taste
Instructions
- Preheat oven to 200°C / 400°F. Pat chickpeas dry with a paper towel.
- Toss chickpeas with olive oil, cinnamon, maple syrup, and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes until crispy.
- In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
- In a large bowl, combine arugula, apples, walnuts, cranberries, and cheese (if using).
- Add cinnamon roasted chickpeas on top, drizzle with dressing, and toss gently before serving.
Notes
- Chickpeas are best served freshly roasted for crunch but can be roasted ahead of time and stored in an airtight container for 2 days.
- Swap walnuts with pecans for another fall-friendly flavor.
- Use pear slices instead of apples for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Method: Roasting, Tossing
- Cuisine: American, Seasonal
- Diet: Vegetarian
