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Preheat the oven to 425. Place a sheet pan in the oven while it preheats.
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, ½ tsp salt, the onion powder and paprika. Toss and roast for another 15-20 minutes, until crisp.
Add 3 tbsp olive oil and the Brussels to the hot sheet pan, add ¾ 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.
Add the squash to a parchment lined sheet pan, add 2 tbsp olive oil, ½ tsp salt and pepper to taste and the thyme & onion powder. Roast for 30 minutes, tossing halfway.
Add the walnuts to a food processor and process into a crumb. Add them to a bowl with the chickpeas crumbs, parsley and lemon zest. Toss to combine.
Crisp the prosciutto over medium high until each side is crispy, then cool and crumble.
Add 1 ½ tbsp olive oil, the lemon juice, honey and a pinch of salt to a small dish and whisk.
Add the kale, Brussels, apples, squash and prosciutto to a bowl, then top with ¾ of the topping. Dress to taste and toss. Add the cheddar cheese and a bit more topping.