Fall Harvest BBQ Chickpea Kale Salad with fresh vegetables and a tasty dressing

Why Make This Recipe

Fall Harvest BBQ Chickpea Kale Salad is a wonderful dish that brings together rich flavors and healthy ingredients. This salad is perfect for the autumn months when you want something hearty but still fresh. The combination of roasted chickpeas, sweet apples, and savory vegetables makes it a tasty option for lunch or dinner. Plus, it's simple to make and full of nutrients, so you can enjoy it guilt-free.

This salad is not just good for your body; it's also very satisfying. It offers a lovely crunch from the kale and the roasted veggies, and the BBQ chickpeas add a wonderful flavor. This recipe is great for gatherings, picnics, or as a meal prep option throughout the week.

How to Make Fall Harvest BBQ Chickpea Kale Salad

Making this salad involves a few steps, but don't worry! You can easily follow along. Just take your time, and you'll create something delicious. Here's what you need and how to do it.

Ingredients

1 (15 oz.) can organic chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1 cup premium BBQ sauce, homemade or store-bought
1 teaspoon sea salt
2 teaspoons 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 tablespoons extra virgin olive oil
1 teaspoon sea salt
2 teaspoons On Everything All-Purpose Blend
½ teaspoon ground cinnamon
2 bunches organic kale, de-stemmed and roughly chopped (you can use green or red or both)
2-3 tablespoons extra virgin olive oil
2 cups chopped cooked candied bacon
Dairy-free parmesan shavings or freshly grated
1 creamy honey mustard dressing

Directions

Preheat Oven: Start by preheating your oven to 400 degrees Fahrenheit. It's important to have the oven hot when you put your veggies and chickpeas in.
Prepare Baking Sheets: Line two separate baking sheets with parchment paper. This step helps with easy cleanup later.
Make the BBQ Roasted Chickpeas: In a bowl, mix the drained chickpeas, 1 tablespoon of extra virgin olive oil, 1 teaspoon of sea salt, and 2 teaspoons of On Everything All-Purpose Blend. Spread the chickpeas on one of the prepared baking sheets. Drizzle with BBQ sauce and roast in the oven for about 25-30 minutes until crispy.
Roast the Apples and Veggies: In another bowl, combine the apple slices, cubed potatoes, and broccolini. Add 2 tablespoons of olive oil, 1 teaspoon of sea salt, 2 teaspoons of On Everything Blend, and ½ teaspoon of ground cinnamon. Toss well, then spread on the second baking sheet. Roast for about 20-25 minutes until everything is cooked and slightly caramelized.
Make the Candied Bacon: If you are using pre-cooked candied bacon, simply chop it into bits. If you are making your own, cook the bacon in a pan until crispy, then mix it with a little brown sugar until caramelized.
Make the Honey Mustard Dressing: This step depends on what dressing you choose. If you want to make honey mustard dressing from scratch, mix together honey, mustard, olive oil, and a splash of lemon juice until smooth.
Chop and Massage Kale: In a large bowl, add the chopped kale. Drizzle with 2-3 tablespoons of extra virgin olive oil. Massage the kale for a minute or two until it becomes softer and darker.
Assemble the Salad: Once all your ingredients are cooked, add the kale to a large salad bowl. Then mix in the roasted chickpeas, apples, veggies, and the chopped candied bacon. Drizzle with creamy honey mustard dressing and toss everything gently.

How to Serve Fall Harvest BBQ Chickpea Kale Salad

This salad is very versatile. Serve it fresh and warm as a side dish at dinner or as a main meal. You can also add more protein, like grilled chicken or tofu, to make it even heartier. It looks lovely on a big platter or in individual bowls. Don't forget to sprinkle some dairy-free parmesan shavings on top for added flavor.

How to Store Fall Harvest BBQ Chickpea Kale Salad

To keep your salad fresh, store it in an airtight container in the refrigerator. It should last for about 3-4 days. If you have leftovers, it's best to keep the dressing separate until you are ready to eat. This way, the kale and other ingredients stay crisp.

Tips to Make Fall Harvest BBQ Chickpea Kale Salad

Use Seasonal Ingredients: Feel free to add other seasonal fruits and veggies. Squash or sweet potatoes can be a great addition.
Adjust the Dressing: If you like more tang, add a little more mustard to the honey mustard dressing.
Make Ahead: You can prepare the chickpeas, apples, and veggies in advance and store them separately. Assemble the salad when you're ready to serve.

Variation

For a different flavor, try using different sauces for the chickpeas. A spicy sauce or a tangy vinaigrette can change the dish completely. You can also use different types of greens, like spinach or arugula, if you want a new twist.

FAQs

Can I make this salad vegan?

Yes! Make sure to use plant-based bacon or leave it out. The salad will still be delicious.

How can I make the BBQ chickpeas spicier?

You can add a bit of hot sauce or cayenne pepper when roasting the chickpeas to give them a nice kick.

Can I eat this salad warm or cold?

You can enjoy this salad warm right after making it, but it's also tasty when eaten cold. It can be a wonderful lunch option.

Conclusion

Fall Harvest BBQ Chickpea Kale Salad is not only a colorful and healthy option, but it is also satisfying and rich in flavor. With its combination of ingredients and textures, it makes for a delightful meal. Whether you're looking to impress guests or just want a tasty salad for yourself, this recipe is sure to please. Try making it today and enjoy everything it has to offer!