Step 1

Preheat oven to 400°F.

Step 2

Pat chickpeas dry on a towel then place on a baking sheet (*see note). Roast for 10 minutes then remove from oven, toss with avocado oil and BBQ sauce and return to oven for 12-15 minutes. Toss/stir the chickpeas once or twice while roasting so they don't stick to the baking sheet. Turn off heat, leave the chickpeas in the oven with the door slightly ajar for 10-15 minutes. They will crisp up as they cool in the oven.

Step 3

Meanwhile, make the tahini dressing by combining all the dressing ingredients in a small bowl. Whisk until fully combined and smooth.

Step 4

Place the baby kale greens in a large bowl. Pour the dressing over top and toss until all the greens are coated in the dressing.

Step 5

Serve with the roasted chickpeas and apple slices on top.