Apple salad recipe with crispy cinnamon roasted chickpeas. Served on a bed of arugula with a maple cinnamon dressing. A perfect salad to enjoy the fall / autumn harvest from the farmers market.

Apple Harvest Salad with Roasted Cinnamon Chickpeas

Grab a couple apples from the farmers market, roast some chickpeas, and you have a great fall salad.

Course Dinner
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 salads
Calories 370 kcal



  • 1 15-ounce can chickpeas, or 3/4 cup dried
  • 1 tsp cinnamon
  • 1 tsp olive oil
  • 1/4 tsp salt

Salad + Dressing

  • 8 ounces arugula 4-5 cups
  • 2 apples see note
  • 1 Tbsp apple cider vinegar or lemon juice
  • 1/4 cup chopped walnuts
  • 1/4 cup olive oil
  • 2 Tbsp balsamic vinegar white, if possible
  • 2 Tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt


Crispy Chickpeas

  1. 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).

  2. 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).

  3. 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.

  4. 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.

  5. Return to oven and roast for 15-20 more minutes, until crispy.

Salad + Dressing

  1. 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).

  2. Make the dressing: whisk together the olive oil, vinegar, maple syrup, cinnamon and salt.

  3. Combine & Serve

  4. Toss the arugula and apples with the dressing. Top with walnuts and chickpeas.

Recipe Notes

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!