Description
A hearty salad featuring BBQ chickpeas, kale, and a homemade honey mustard dressing, suitable for a fall meal.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 tablespoons BBQ sauce
- 1 tablespoon olive oil
- 1 bunch kale, stems removed and chopped
- 1/2 cup cooked sweet potato, diced
- 1/4 cup dried cranberries
- 2 tablespoons pumpkin seeds
- For the Dressing:
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon water
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Toss the rinsed chickpeas with BBQ sauce and 1 tablespoon of olive oil. Spread them on a baking sheet.
- Roast the chickpeas for 15 to 20 minutes, stirring halfway, until slightly crisp. Set aside to cool.
- In a large bowl, place the chopped kale. Drizzle with a small amount of olive oil and a pinch of salt. Massage the kale with your hands for 2 minutes until it softens slightly.
- Add the diced sweet potato, dried cranberries, and pumpkin seeds to the kale.
- Prepare the dressing: Whisk together Dijon mustard, honey, apple cider vinegar, 3 tablespoons of olive oil, and water until fully combined. Season with salt and pepper.
- Add the cooled BBQ chickpeas to the salad mixture.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately.
Notes
- If you prefer a tangier dressing, increase the apple cider vinegar slightly.
- You can substitute butternut squash for sweet potato.
- Roast the chickpeas until they reach your desired level of crispness.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Lunch
- Method: Baking and Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 18
- Sodium: 450
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 12
- Protein: 15
- Cholesterol: 0
Keywords: chickpea salad, kale salad, BBQ chickpeas, honey mustard dressing, fall salad, vegetarian