As soon as I saw this salad, I knew I had to make it. It has several of my favourite things- apples, arugula and chick peas. I was also excited to use my spiralizer, but in the end, I didn’t end up making apple noodles.
This salad is tasty and crunchy and very sweet, so if you don’t like sweet salads, you probably won’t like it.

You need:
1 15 oz can chickpeas, rinsed and drained
3 teaspoons cinnamon, divided
1 teaspoon and 1/4 cup olive oil, divided
salt
2 Granny Smith apples
about 5 cups of arugula
1/3 walnuts, chopped (I substituted pumpkin seeds)
2 tablespoons hemp seeds
3 tablespoons balsamic vinegar

1. Preheat oven to 425F. Lightly grease or spray a baking sheet with oil or cooking spray.
2. In a medium bowl, place chickpeas, 1 teaspoon cinnamon, 1 teaspoon oil, 1/2 teaspoon maple syrup, and 1/4 teaspoon salt. Stir until chickpeas are evenly coated. Place evenly on the baking sheet in a single layer. Bake for 15 minutes or until crispy. (I should have baked them for a bit longer than 15 minutes in my oven)
3. Spiralize, chop or julienne the apples. (I chopped)
4. Put arugula, apples and walnuts or seeds and hemp seeds in a large bowl. Toss to combine. Add chickpeas and toss again.
5. In a medium bowl, add 1/4 cup olive oil, balsamic vinegar, 2 tablespoons maple syrup, 2 teaspoons cinnamon and 1/2 teaspoon salt. Whisk to combine.
6. Pour dressing in a large salad bowl and toss, or add only when ready to eat.

This kept well for two days. I thought it was delicious and would definitely eat it again.

I found it on http://www.emilieeats.com