Description
Capture the grounding essence of autumn with this vibrant, plant-forward salad. Featuring peppery fresh arugula, crisp orchard apples, toasted walnuts, and protein-rich chickpeas seasoned with warming cinnamon, this dish provides a balanced, soul-satisfying meal. It is a light yet deeply nourishing option perfect for a refreshing lunch or dinner that honors the seasonal harvest without any heavy or processed ingredients.
Ingredients
1 15-ounce can of chickpeas, drained, rinsed, and dried
1 teaspoon ground cinnamon (for chickpeas)
1 teaspoon olive oil
1/4 teaspoon salt
8 ounces fresh baby arugula
2 crisp apples (Fuji and Granny Smith blend), thinly sliced
1/2 cup walnuts, toasted
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon ground cinnamon (for dressing)
Instructions
Preheat your oven to 400°F (200°C).
Toss the dried chickpeas with 1 teaspoon olive oil, 1 teaspoon cinnamon, and salt on a parchment-lined baking sheet.
Roast the chickpeas for 20-25 minutes until crunchy, shaking the pan halfway through.
In a small bowl, whisk together the apple cider vinegar, maple syrup, remaining cinnamon, and olive oil to make the dressing.
In a large bowl, combine the fresh arugula and sliced apples.
Top the salad with the warm roasted chickpeas and toasted walnuts.
Drizzle with the prepared dressing and toss gently before serving.
Notes
Ensure the chickpeas are patted very dry before roasting to achieve maximum crunch. Toast your walnuts in a dry pan over medium heat for 2-3 minutes for enhanced nuttiness. Store leftover chickpeas in an airtight container at room temperature to keep them crispy.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 285
- Sugar: 9g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg