Preheat oven to 425°F. Lightly grease or spray a baking sheet with oil or cooking spray.
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.
Spiralize, chop, or julienne the apples.
In a large bowl, place arugula, apples, walnuts, and hemp seeds. Toss to combine. Add chickpeas; toss again.
In a medium bowl (I reused the one with the chickpeas), add 1/4 cup olive oil, vinegar, 2 tablespoons maple syrup, 2 teaspoons cinnamon, and 1/2 teaspoon salt. Whisk to combine.
Pour the dressing into the large salad bowl and toss, or add only when ready to eat.