Grab a couple apples from the farmers market, roast some chickpeas, and you have a great fall salad.
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.
Cut the apples into slices or chunks. Toss in a bowl filled with cold water with 1 Tbsp 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.
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!