Apple Arugula Salad with Cinnamon Roasted Chickpeas

The sweetness of apple & cinnamon perfectly complement peppery arugula in this fresh Apple Arugula Salad with Cinnamon Roasted Chickpeas.

1 15-ounce can chickpeas, rinsed and drained
3 teaspoons cinnamon, divided
¼ cup + 1 teaspoon olive oil, divided
2 tablespoons + ½ teaspoon maple syrup, divided
¾ teaspoon salt, divided
2 Granny Smith apples
1 7-ounce bag arugula (about 5 cups)
⅓ cup walnuts, chopped
2 tablespoons hemp seeds
3 tablespoons balsamic vinegar

View the full recipe at Emilie Eats →