1 can (19 oz/540 ml) chickpeas, drained and rinsed
1 tbsp olive oil
10 cups baby spinach
2 apples, thinly sliced
1⁄2 cup light goat cheese, optional
Sea Salt, to taste
Black Pepper, to taste
- Preheat oven to 400° F (205° C).
- Toss chickpeas with olive oil and spread on Sheet Pan lined with Sheet Pan Liner. Bake, stirring occasionally, until crispy, for 25 minutes. When roasted, remove from oven and toss with seasoning.
- Meanwhile, assemble salad by splitting the remaining salad ingredients between bowls or placing in one big serving bowl. Top with warm roasted chickpeas, drizzle with dressing, and season to taste.