Description
This vibrant, plant-based fall salad is the perfect harmony of seasonal flavors. It combines the peppery bite of fresh arugula with the crisp sweetness of autumn apples, earthy toasted walnuts, and protein-rich chickpeas roasted with aromatic cinnamon. This dish offers a sophisticated blend of textures and warmth, making it an ideal choice for a nourishing, mindful meal that celebrates the harvest season in every crunchy, refreshing bite.
Ingredients
15 oz can chickpeas, drained and rinsed
1 tsp ground cinnamon
1 tsp olive oil
1/4 tsp fine sea salt
8 oz fresh arugula
2 crisp apples, sliced
1/2 cup walnuts, toasted
2 tbsp apple cider vinaigrette
Instructions
Preheat oven to 400°F (200°C).
Pat the rinsed chickpeas very dry with a kitchen towel.
In a bowl, toss chickpeas with olive oil, cinnamon, and sea salt until evenly coated.
Spread chickpeas on a baking sheet and roast for 20-25 minutes until golden and crunchy.
In a large salad bowl, combine the arugula, sliced apples, and toasted walnuts.
Top the salad with the warm roasted chickpeas.
Drizzle with apple cider vinaigrette just before serving.
Notes
Ensure the chickpeas are thoroughly dried before roasting to achieve maximum crunch. You can store leftover roasted chickpeas in an airtight container at room temperature for up to 3 days. Use a mix of Honeycrisp and Granny Smith apples for the best balance of sweetness and tartness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg