This Fall Harvest BBQ Chickpea Kale Salad is not only vibrant and nutritious but also incredibly satisfying. Perfect for any day—rain, sleet, or shine—this dish combines the earthy goodness of kale with the sweetness of roasted apples and the smoky flavor of BBQ chickpeas. Get ready to impress your family and friends with this delightful recipe!
Full Ingredients
For the BBQ Roasted Chickpeas:
- 1 (15 oz.) can organic chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 cup BBQ sauce (homemade or store-bought)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
For the Salad:
- 4 cups kale (stems removed, chopped)
- 2 medium Gala apples, sliced
- 1 cup broccolini (or broccoli), chopped
- 1 cup baby potatoes, halved (or sweet potatoes)
- Optional: ½ cup candied bacon or crispy tofu for added protein
- Optional: ¼ cup grated Parmesan cheese (omit for vegan)
For the Honey Mustard Dressing:
- ¼ cup Dijon mustard
- ¼ cup honey (or maple syrup for a vegan option)
- ¼ cup apple cider vinegar
- ½ cup olive oil
- Salt and pepper to taste
Grocery List
- Chickpeas
- Extra virgin olive oil
- BBQ sauce
- Sea salt
- Black pepper
- Garlic powder
- Kale
- Gala apples
- Broccolini or broccoli
- Baby potatoes or sweet potatoes
- Candied bacon or tofu (optional)
- Parmesan cheese (optional)
- Dijon mustard
- Honey or maple syrup
- Apple cider vinegar
Cooking Guide and Instructions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Chickpeas:
- In a bowl, toss drained chickpeas with olive oil, BBQ sauce, sea salt, black pepper, and garlic powder.
- Spread them on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25–30 minutes, stirring halfway through until crispy.
- Roast the Vegetables:
- On another baking sheet, toss sliced apples and halved baby potatoes with a drizzle of olive oil and a pinch of salt.
- Roast alongside the chickpeas for about 20–25 minutes, until tender and slightly caramelized.
- Massage the Kale:
- In a large bowl, combine chopped kale with a drizzle of olive oil and lemon juice.
- Using your hands, massage the kale for about 5 minutes until it softens and reduces in volume.
- Make the Dressing:
- In a small bowl, whisk together Dijon mustard, honey (or maple syrup), apple cider vinegar, olive oil, salt, and pepper until smooth.
- Assemble the Salad:
- In a large serving bowl, combine massaged kale, roasted chickpeas, apples, broccolini, and potatoes.
- Drizzle with honey mustard dressing and toss gently to combine.
- Top with optional ingredients like candied bacon or Parmesan cheese if desired.
- Serve: Enjoy this salad warm or cold as a main dish or side!
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: Approximately 50 minutes
Nutritional Information (per serving)
Assuming this recipe serves four:
- Calories: Approximately 350 kcal
- Chickpeas: ~120 kcal
- Kale: ~33 kcal
- Apples: ~52 kcal
- Broccolini: ~30 kcal
- Baby Potatoes: ~70 kcal
- Dressing: ~45 kcal
Useful Side Tips & Notes
- Make Ahead: You can prepare the roasted chickpeas and vegetables in advance. Store them in airtight containers in the fridge for up to three days.
- Customizable Ingredients: Feel free to swap out ingredients based on what you have on hand. Other great additions include roasted Brussels sprouts or nuts for extra crunch.
- Vegan Option: Substitute honey with maple syrup in the dressing and skip the cheese for a fully vegan version.
Join Our Kitchen Companion Membership!
For more delicious recipes like this one, join our kitchen companion membership! Get exclusive access to mouth-watering recipes that will elevate your cooking game all year round!
This Fall Harvest BBQ Chickpea Kale Salad is sure to become your go-to recipe as you embrace all that autumn has to offer. Thank me later! ✌
