CRISPY BRUSSELS, BUTTERNUT, APPLE CHEDDAR SALAD WITH WALNUT-CHICKPEA CRUNCH!

1. Preheat the oven to 425°F (220°C). Place a sheet pan in the oven while it preheats.
2. Add the chickpeas to a separate parchment-lined sheet pan and roast them dry for 10 minutes. Remove them, mash them with a fork and add 1 tbsp olive oil, 1/2 tsp salt, the onion powder and paprika. Toss and roast for another 15-20 minutes, until crisp.
3. Add 3 tbsp olive oil and the Brussels sprouts (trimmed & halved) to the hot sheet pan, add 3/4 tsp salt and pepper to taste. Toss and place them face down. Roast for 20 minutes, then toss and roast another 5-10 minutes, until crisp.
4. Add the butternut squash (small/medium) to a parchment-lined sheet pan, add 2 tbsp olive oil, 1/2 tsp salt and pepper to taste. Roast for 30 minutes, tossing halfway.
5. Add the walnuts (1/2 cup, toasted) to a food processor and process into a crumb. Add them to a bowl with the chickpea crumbs, chopped parsley (1/4 cup) and lemon zest (1 tsp). Toss to combine.
6. Crisp the prosciutto (3 slices) over medium-high heat until each side is crispy, then cool and crumble.
7. Add 1 1/2 tbsp olive oil, the lemon juice (1 1/2 tbsp), honey (1 1/2 tbsp) and a pinch of salt to a small dish and whisk.
8. Add the finely chopped kale (1 1/2 cups), Brussels sprouts, chopped apple (1), squash and crumbled prosciutto to a large bowl, then top with 3/4 of the walnut-chickpea crunch topping. Dress to taste and toss. Add the cubed cheddar cheese (3-4 oz) and a bit more topping.