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FALL HARVEST BBQ CHICKPEA KALE SALAD

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FALL HARVEST BBQ CHICKPEA KALE SALAD

Loaded with so much bold flavor and healthy ingredients that are perfect for the Fall season. Guaranteed to be on rotation!
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Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Salad
Servings 4

Equipment

  • Baking dish
  • parchment paper
  • Large bowl/ salad bowl
  • small bowl/ mason jar

Ingredients
  

Bbq Roasted Chickpeas

  • 1 can Chickpeas drained + rinsed
  • 1 tbsp Extra virgin olive oil
  • 1 cup Bbq sauce
  • 1 tsp Sea salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1 tsp Dried parsley
  • 1 tsp Dried thyme

Roasted Apples+ Veggies

  • 2 medium Gala Apples medium-thin sliced
  • 2 baby Yukon or yellow potatoes cubed
  • 1 handful Broccolini cut into florests
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Sea salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp dried Basil
  • 1 tsp dried Oregano
  • ½ tsp ground Cinnamon

Salad

  • 2 bunches Kale de-stemmed + roughy chopped
  • 2-3 tbsp Extra virgin olive oil
  • Parmesan shavings

Tahini Dressing

  • 1/3 cup Tahini
  • 1 medium Lemon, juiced
  • 1-2 tbsp honey
  • 1 cove Garlic
  • 1 pinch Salt & Pepper
  • 3 tbsp Extra Virgin olive oil
  • additional Water to thin

Instructions
 

  • Begin by preheating the oven to 400 degrees Fahrenheit and prepare two separate baking sheets by lining them with parchment paper.
  • In a bowl, add the chickpeas, olive oil, salt, black pepper, garlic powder, smoked paprika, cumin, parsley, thyme, and BBQ sauce, mixing everything together until chickpeas are coated.
  • Add coated chickpeas unto one of the prepared baking sheets and set it aside.
  • On the other prepared baking sheet, add the sliced apples and potatoes (leaving out the broccolini until the last 10 minutes or so), coating them with olive oil, salt, black pepper, garlic powder, basil, oregano, and cinnamon.
  • Add both baking sheets to the preheated oven and let everything roast for 20-25 minutes or until veggies are wilted a bit and charred. Remove from oven and let cool slightly.
  • To make the CreamyTahini Dressing, combine all ingredients and mix.
  • Strip the leaves from 2 large bunches kale and discard the stems if you haven't already. Roughly chop the leaves and add them to a large bowl. Drizzle about 1-2 tsps of lemon juice or olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale.
  • To serve, add the salad to your favorite bowl drizzle with creamy tahini dressing.
Keyword BBQ, Chickpea, Fall Harvest Salad
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