Roasted Chickpea Harvest Bowl

Serves 4

Crispy spiced chickpeas and sweet apples come together in one unbelievable dish, sweetened with tangy Maple Mustard Dressing 💥

Crispy Chickpeas:

1½ cups canned chickpeas, drained and rinsed

¼ tsp ground coriander

¼ tsp ground cumin

½ tsp paprika

¼ tsp chili powder

⅛ tsp salt

⅛ tsp black pepper

1 Tbsp olive oil

For the bowl:

2 Tbsp olive oil

1 lb sweet potato, peeled and chopped

1 lb Brussels sprouts, halved

1 tsp thyme

5 cups kale, shredded

2 apples, chopped

⅔ cup pecans, chopped

For the Maple Mustard Dressing:

Juice of 1 lemon

¼ cup olive oil

2 Tbsp balsamic vinegar

2 tsp maple syrup

2 tsp Dijon mustard

Black pepper, to taste

Roast chickpeas with oil and spices until crisp
Roast sweet potato + Brussels sprouts with olive oil and thyme
Whisk dressing and massage into kale
Assemble bowl with kale, roasted veggies, chickpeas, apples, and pecans

Let the roasted veggies cool slightly before adding to keep the kale fresh and crisp.