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Fall Harvest BBQ Chickpea Kale Salad with Honey Mustard Dressing

Fall Harvest BBQ Chickpea Kale Salad with a Zesty Twist

Enjoy a vibrant and nutritious Fall Harvest BBQ Chickpea Kale Salad with Honey Mustard Dressing, celebrating the heartiness of fall flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can Chickpeas use canned organic for convenience
  • 4 cups Kale massage with olive oil to soften
  • 2 medium Gala or Honeycrisp Apples substitute with your favorite apple variety
  • 1 bunch Broccolini Brussels sprouts can be a tasty alternative
  • 1 pound Baby Yukon or Yellow Potatoes sweet potatoes work well too
  • 4 slices Candied Bacon (optional) substitute with turkey bacon for a lighter option or omit for vegan
For Roasting
  • 2 tablespoons Extra Virgin Olive Oil key for roasting
  • 1/2 cup BBQ Sauce choose gluten-free for dietary needs
  • to taste Sea Salt adjust to personal taste
  • 1 tablespoon On Everything All-Purpose Blend create your own or buy pre-made
For the Dressing
  • 1/2 cup Honey Mustard Dressing make your own or pick up your favorite store version
  • 1/4 cup Dairy-free Parmesan nutritional yeast can work in its place

Equipment

  • Mixing Bowl
  • Baking Sheet
  • large serving bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine your drained chickpeas with extra virgin olive oil, sea salt, the On Everything blend, and BBQ sauce. Toss until well-coated and spread them evenly on a baking sheet.
  3. On a second baking sheet, toss the sliced apples and cubed potatoes with olive oil, sea salt, the spice blend, and a sprinkle of cinnamon. Roast both sheets for 20-25 minutes, adding the broccolini to the apple mixture for the last 10 minutes.
  4. If using, prepare your candied bacon during the roasting time until crispy and set aside.
  5. As everything roasts, prepare your honey mustard dressing.
  6. In a large bowl, chop the kale and massage it gently with a drizzle of olive oil or lemon juice for about 2-3 minutes.
  7. In a large serving bowl, combine the massaged kale, roasted chickpeas, apples, potatoes, broccolini, and any optional candied bacon. Drizzle generously with the honey mustard dressing and toss everything together.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 15mgSodium: 500mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 18000IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

Consider roasting your ingredients and making the dressing a day ahead to save time and enhance the flavors when you assemble your salad.

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