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.