Curry Apple Salad with Spiced Chickpeas

Step 1

Preheat: Preheat oven to 350°F (177°C).

Step 2

Glaze: Melt coconut oil in a small saucepan over medium-high heat. Whisk in maple syrup. Bring to a bubble, then remove from heat. Add pecans and stir to coat.

Step 3

Bake: Pour mixture onto a parchment lined baking sheet. Bake until nuts are golden and fragrant, stirring every 5 minutes, for about 10 to 15 minutes total. The nuts will still seem a bit sticky at this point, but they will harden as they cool. Let fully cool on the pan, at least 30 minutes.

Step 4

Preheat: Preheat oven to 400°F (200°C).

Step 5

Spiced chickpeas: Scatter chickpeas on a parchment lined baking sheet. Drizzle with olive oil, toss to coat. Sprinkle with curry powder, cumin, cinnamon, garlic powder, and salt. Toss to coat. Bake until crispy, 25 to 30 minutes, stirring halfway. Let cool slightly.

Step 6

Vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, curry powder, salt, maple syrup, cumin, cardamom and pepper. Taste and adjust seasoning if needed.

Step 7

Assemble: In a large bowl, add mixed greens, cucumber, and apples. Toss with enough vinaigrette to lightly coat the leaves. Sprinkle with glazed pecans and chickpeas.