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–+ servings

Fall Harvest BBQ Chickpea Kale Salad

Course: Main Course, Salad
Cuisine: American
Keyword: BBQ Salad, Chickpea Salad, Kale Salad
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 450kcal
A hearty and healthy salad featuring roasted chickpeas, sweet apples, and savory vegetables, perfect for autumn meals.
Print Recipe

Ingredients

For the BBQ Roasted Chickpeas

  • 1 can organic chickpeas, drained and rinsed 15 oz.
  • 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

For the Roasted Apples and Veggies

  • 2 medium Gala apples, sliced medium-thin
  • 2 baby Yukon or yellow potatoes, cubed
  • 1 handful broccolini, cut into florets
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 2 teaspoons On Everything All-Purpose Blend
  • 0.5 teaspoon ground cinnamon

For the Salad Base

  • 2 bunches organic kale, de-stemmed and roughly chopped green or red or both
  • 2-3 tablespoons extra virgin olive oil
  • 2 cups chopped cooked candied bacon
  • 1 cup dairy-free parmesan shavings or freshly grated
  • 1 serving creamy honey mustard dressing

Instructions

Preparation

  • Preheat your oven to 400 degrees Fahrenheit.
  • Line two separate baking sheets with parchment paper.

Roasting the Chickpeas

  • In a bowl, mix together 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.

Roasting 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 and roast for about 20-25 minutes until cooked and slightly caramelized.

Preparing the Candied Bacon

  • Chop pre-cooked candied bacon into bits, or cook bacon until crispy, then mix with a little brown sugar until caramelized.

Making the Honey Mustard Dressing

  • Mix honey, mustard, olive oil, and a splash of lemon juice until smooth if making from scratch.

Assembling the Salad

  • In a large bowl, add the chopped kale and drizzle with 2-3 tablespoons of extra virgin olive oil.
  • Massage the kale for a minute or two until it becomes softer and darker.
  • Add the kale to a large salad bowl and mix in the roasted chickpeas, apples, veggies, and chopped candied bacon.
  • Drizzle with creamy honey mustard dressing and toss everything gently.

Notes

Store in an airtight container in the refrigerator for 3-4 days to keep fresh. Keep the dressing separate until ready to eat for crispy ingredients.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 40g | Protein: 12g | Fat: 25g | Saturated Fat: 5g | Sodium: 800mg | Fiber: 8g | Sugar: 12g