Fall Harvest Bbq Chickpea Kale Salad with Honey Mustard Dressing

orchidsandsweettea.com

subheading: BBQ ROASTED CHICKPEAS:

1 (15 oz.) can organic chickpeas, drained rinsed

1 tablespoon Extra virgin olive oil

1 cup premium BBQ sauce, homemade or store-bought

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon dried parsley

1 teaspoon dried thyme

subheading: ROASTED APPLES VEGGIES:

2 medium Gala apples, sliced medium-thin

2 baby Yukon or yellow potatoes, cubed

handful of broccolini, cut into florets

2 Tbsps Extra virgin olive oil

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon ground cinnamon

subheading: SALAD:

2 bunches organic kale, de-stemmed roughly chopped (You can use green or red or both)

2 to 3 Tbsps Extra virgin olive oil

2 cups chopped cooked candied bacon

dairy-free parmesan shavings or freshly-grated

subheading: HONEY MUSTARD DRESSING:

1 Creamy Honey Mustard Dressing

Directions at orchidsandsweettea.com

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