Description
A hearty and flavorful vegan and gluten-free kale salad featuring BBQ-coated chickpeas, roasted apples, potatoes, and broccolini, all brought together with a tangy honey mustard dressing. This dish celebrates the best of fall harvest flavors.
Ingredients
Scale
- 1 can Organic Chickpeas, drained and rinsed
- 1 bunch Organic Kale, massaged with olive oil
- 2 medium Gala or Honeycrisp Apples, sliced
- 2 medium Yukon or Yellow Potatoes, cubed
- 1 bunch Broccolini (or green beans/asparagus)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup BBQ Sauce (gluten-free if needed)
- 1 tablespoon On Everything All-Purpose Blend (or your favorite herb/spice blend)
- 1 teaspoon Sea Salt, to taste
- 1/2 cup Chopped Cooked Candied Bacon (optional, plant-based bacon works too)
- 1/4 cup Dairy-free Parmesan (or nutritional yeast)
- 1/3 cup Honey Mustard Dressing
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix chickpeas with olive oil, sea salt, seasoning blend, and BBQ sauce. Spread evenly on a baking sheet.
- On a separate baking sheet, combine sliced apples and cubed potatoes. Drizzle with olive oil, sprinkle with sea salt and seasoning blend. Roast for 20-25 minutes, adding broccolini for the last 10 minutes until golden and tender.
- Prepare chopped cooked candied bacon if using.
- Whisk together Honey Mustard Dressing ingredients in a bowl.
- In a large bowl, combine kale with a squeeze of lemon juice or drizzle of olive oil. Massage with your hands for 2-3 minutes until leaves soften.
- Assemble the salad by layering massaged kale, roasted chickpeas, apples, potatoes, broccolini, chopped bacon, and dairy-free parmesan on a large serving plate. Drizzle generously with dressing before serving.
Notes
- Massaging kale is key to tenderizing it.
- Ensure even roasting by cutting vegetables into uniform sizes.
- Customize with different apples or vegetables as desired.
- Always check BBQ sauce for gluten content if needed.
- Allow roasted ingredients to cool slightly before adding to kale to prevent wilting.
- Components can be prepped up to 3 days in advance and stored separately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Roasting, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 590 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg