Preheat the oven to 400° F (204° C).

Chop up the potatoes and onions, if you haven't already, and add them to an 8x10-inch or larger baking dish. Add the chickpeas and oil, as well, and toss well to coat. Then, sprinkle in the BBQ seasoning and salt and toss well to coat. Bake for 25 to 30 minutes. After the first 15 minutes, place a piece of parchment paper on top of the baking dish, so that the potatoes cook faster. You can also stir the ingredients at that time.

Once the potatoes are done to preference, remove the baking dish and let the chickpeas and potatoes cool a bit before using.

Chop up the rest of the vegetables, if you haven't already. In a small bowl, add all of the dressing ingredients and mix really well until the garlic and salt mix in. If the mixture is too thick, you can add in 1 to 2 teaspoons of water and mix in the dressing.

In a large salad bowl, add all of the crunchy ingredients, then add the room temperature or warm chickpeas, potatoes, and onions. Toss well.

Add a good helping of the dressing and mix in. You want to reserve a tablespoon or so of the dressing to drizzle onto the salad later. Toss well to coat, then taste and adjust flavor by adding more salt, if needed, or more maple syrup to the salad. Then, sprinkle some croutons or crush the crackers and sprinkle all over the salad, drizzle some more of the dressing and serve.