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Berry Spinach Salad with Maple Cinnamon Roasted Chickpeas and Balsamic Dressing

  • Author: Alexis
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4 1x
  • Category: Salad


The perfect spring spinach salad studded with fresh berries, crunchy maple cinnamon roasted chickpeas and homemade balsamic.



Maple Cinnamon Roasted Chickpeas:

  • 1-15oz can chickpeas, drained, rinsed and patted dry
  • 2 tbsp pure maple syrup
  • 1 tsp grapeseed oil (or coconut oil, melted)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt


  • 4 tbsp balsamic vinegar
  • 3 tbsp extra-virgin olive oil
  • 1/2 tsp dijon mustard
  • 1 1/2 tbsp pure maple syrup
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • Freshly ground black pepper, to taste


  • 8 cups of spinach
  • 1-6oz package raspberries
  • 1-6oz package blackberries
  • 1/2 cup roasted and salted almonds, chopped
  • 1 ripe avocado, cubed


  1. Preheat the oven to 350F. Line a baking sheet with a silipat or parchment paper. Drain and rinse chickpeas and then roll them around in a paper towel until they're very dry. The more dry, the more crunchy. The more skin that comes off the chickpeas, the better!
  2. In a medium bowl, stir together chickpeas, maple syrup, oil, cinnamon and salt.
  3. Pour onto prepared pan and bake for 35-40 minutes, tossing around with a spatula every 15 minutes.
  4. Meanwhile, whisk together all the dressing ingredients in a medium bowl. I like to add all the ingredients to a mason jar and just shake it until combined.
  5. Place the salad ingredients in a large serving bowl. Toss everything together to combine. Pour dressing over top just prior to serving and stir to combine. Garnish with a few roasted almonds.
  6. Store any extra roasted chickpeas in an air-tight container. They will get less crunchy over time.