Preheat the oven to 400 degrees. Peel and chop the sweet potato into thin strips, this will allow it to cook at the same time as the rest of the ingredients. Cut the broccoli into florets, and the red onion into 1 inch chunks. Rinse the chickpeas very well and allow them to drain as much of the water as possible. Add all of the sheet pan ingredients into a large mixing bowl and toss to even coat with the olive oil and spices.
Spread the veggies evenly on a sheet pan and bake for 30 minutes, stirring carefully after the first fifteen minutes. Do not wash the mixing bowl.
The quinoa is best cold, this allows it to dry out and mix better. However if you don’t have any pre-made, that’s ok. Follow the cooking instructions on your bag of quinoa, then after it is done, spread it out on cookie sheet so it can at least come to room temperature. Wash and chop the kale into small strips. Set aside.
Make the dressing by whisking together all the ingredients in the reserved mixing bowl. Allow it to rest while the veggies are cooking. If you are meal prepping, pour the dressing into a small jar at this point, and only dress the salad right before eating.
After the sheet pan is done roasting, set the tray on a cooling rack for 10 minutes.
Once the veggies are room temperature, add them to the mixing bowl, along with the quinoa and kale. Mix well to evenly distribute the dressing.
Top with nuts and seeds of your choice, I prefer walnuts and hemp seeds, and enjoy!