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Fall Harvest BBQ Chickpea Kale Salad

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A hearty fall salad featuring BBQ-roasted chickpeas, cinnamon-scented apples, roasted veggies, tender kale, and creamy honey mustard dressing for a sweet, smoky, and savory seasonal dish.

Ingredients

1 (15 oz) can organic chickpeas, drained and rinsed

1 Tbsp extra virgin olive oil

1 cup premium BBQ sauce

1 tsp sea salt

2 tsp On Everything All-Purpose Blend

2 medium Gala apples, sliced medium-thin

2 baby Yukon or yellow potatoes, cubed

Handful of broccolini, cut into florets

2 Tbsp extra virgin olive oil

1 tsp sea salt

2 tsp On Everything All-Purpose Blend

½ tsp ground cinnamon

2 bunches organic kale, de-stemmed and roughly chopped

2–3 Tbsp extra virgin olive oil

Dairy-free parmesan shavings or freshly grated

1 batch Creamy Honey Mustard Dressing

Instructions

  1. Preheat oven to 400 °F (205 °C) and line two baking sheets with parchment paper.
  2. Pat chickpeas dry. Toss with olive oil, salt, and seasoning blend. Roast for 15 minutes, toss with BBQ sauce, then roast for another 10–15 minutes until caramelized.
  3. On a second baking sheet, toss apples, potatoes, and broccolini with olive oil, salt, seasoning blend, and cinnamon. Roast for 20–25 minutes, flipping halfway.
  4. Place chopped kale in a large mixing bowl, drizzle with olive oil, and massage for 1–2 minutes until softened and bright green.
  5. Add roasted chickpeas, apples, potatoes, and broccolini to the kale. Drizzle with honey mustard dressing just before serving or serve dressing on the side.

Notes

Use Honeycrisp, Fuji, or Pink Lady apples for variety.

Keep chickpeas separate until serving to maintain crispiness.

Add grains like quinoa or farro for extra heartiness.

Make roasted components ahead, then assemble fresh.

Nutrition

Find it online: https://familydinnercooking.com/fall-harvest-bbq-chickpea-kale-salad/