Preheat oven to 400 degrees. Toss chickpeas in 1 tablespoon BRIANNAS Dijon Honey Mustard and spread into an even layer on a lined baking sheet. Roast for 25 minutes.
Bring cauliflower, yellow squash, zucchini, kale, garlic, olive oil, basil, salt, thyme, pepper, coconut milk, apple cider vinegar, 2 tablespoons Dijon honey mustard, and vegetable broth to boil in a large pot. Once boiling, reduce heat to low and simmer for 20 minutes.
Stir in peas. Transfer soup to a blender or using an immersion blender, puree until smooth.
Chill soup in refrigerator or serve warm. Top with roasted chickpeas, fresh parsley, red onion, and an additional 1 tablespoon drizzle of Dijon honey mustard.
Recipe by Rachel Schultz at https://rachelschultz.com/2019/07/23/green-vegetable-soup-with-roasted-chickpeas/