Sweetgreen Inspired Harvest Bowl Chickpea Salad

Preheat oven to 400F. Bring 2.5 cups of water to a boil in a saucepan, then add the rinsed wild rice. Reduce heat to low, cover the pot, and simmer until the water is absorbed, 35 to 40 minutes.

Add the diced sweet potato to a large sheet pan and toss with olive oil, salt, and black pepper. Spread out on the pan and bake until slightly crisp, 18 to 22 minutes.

Add the kale to a large mixing bowl and drizzle with olive oil. Use clean hands to massage the oil into the kale and let sit for at least 10 minutes to break down.

Make the dressing: blend the vinegar, water, mustard, maple syrup, garlic, salt, and pepper for 30 seconds, then add the oil and blend for another 30 to 45 seconds to emulsify.

Add the cooked wild rice, baked sweet potatoes, chickpeas, apple, and goat cheese to the mixing bowl of kale. Drizzle half of the dressing on top and toss with tongs to evenly mix all ingredients. Add additional dressing until dressed to desired amount.

Enjoy or store in airtight containers in the refrigerator for up to 4 days. Serve chilled.