Whether it’s a busy Monday back to work or a lazy Sunday afternoon, this loaded kale salad is the go-to meal for me. And once you give it a try, I think you’ll see what I mean 🙂
I first made this loaded kale salad with crispy chickpeas during one of those weeks when I was just feeling burnt out. It’s so easy to throw together. And even when you’re craving junk food, this recipe makes you feel good and is so satisfying.
Ever since then, I’ve been making this recipe regularly to save time and fuel myself and my family with whole foods, plant-based ingredients in the most delicious way possible.
How to Make Loaded Kale Salad with Buffalo Chickpeas
When I say that this salad is loaded, I mean LOADED! It’s full of plant-based protein, fiber, vitamins, and minerals.
Check out this powerhouse of an ingredient list:
Chickpeas. Canned chickpeas are one of the very important protein sources in this kale salad. Drain your chickpeas and rinse them well before making the hearty buffalo chickpea salad.
Olive oil. Choose a light, flavorful extra-virgin olive oil to make your buffalo chickpea salad. This adds heart-healthy fats to the dish as well.
Buffalo sauce. You can use your favorite store-bought buffalo sauce or make your own!
Red pepper flakes and smoked paprika. These two dried spices add a bit more heat to the buffalo sauce.
Cumin and garlic powder. Together, these seasonings make a savory, earthy flavor pairing.
Dried parsley. Feel free to use another dried herb if there’s one you prefer to parsley!
Kale. Destem your kale to make it a bit easier to eat and digest. If you’re not a fan of kale, another leafy green will also work for this recipe.
Brown rice. Use cooked, cooled brown rice to round out this dish into a complete meal with whole-grain carbs, fats, protein, and flavor!
You can have fun and make this loaded kale and chickpea salad as full of nutrients as you like! Here are some ways that I like to mix up the ingredients in this versatile recipe:
Cooked quinoa (in addition to or in place of the brown rice)
Bell peppers (fresh or roasted)
Jalapeños (fresh or pickled)
Feta cheese (vegan if necessary!)
Cooked veggies like broccoli, Brussels sprouts, asparagus, or whatever is in season)
Truly, the list is never-ending. This is a great make-ahead vegan meal that you can use whatever is in the fridge or pantry!
Best Dressing for Loaded Kale Salad
Because the buffalo chickpeas add so much bright and fiery flavor to this salad, I like to use a lighter dressing. You can use a simple vinaigrette de with olive oil and vinegar, or your favorite bottled salad dressing.
Meal Prep Suggestions
This recipe has a few different components, but they can all be prepped ahead of time for meals during the week.
Store the buffalo chickpeas and grains in separate containers for up to three days. Then, just before serving, toss everything together with the dressing and kale leaves and dig in!
More Vegan Bowl Recipes to Try
This Vegan Chickpea + Quinoa ‘Meatballs’ + Polenta recipe is truly something special. This dish is so flavorful that you wouldn’t even remember that you’re not eating any meat.
This Roasted Plantain + BBQ Chickpea Vegan Bowl is definitely one of my favorites as well and I’m sure that you’ll enjoy that it comes packed with a sweet + spicy side of chickpeas, fresh spinach, baked sweet potatoes, snow peas, and a twist of oven-roasted sweet plantains.
If you choose to make this Loaded Kale Salad with Spicy Chickpeas or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
Healthy Loaded Kale Salad with Spicy Chickpeas
5 from 6 votes
This Healthy Loaded Kale Salad with Spicy Chickpeas recipe is truly a bowl full of goodness! It's the perfect meal for any occasion and is made with whole, real ingredients. It comes fully loaded with roasted veggies, brown rice, quinoa, kale, and spicy chickpeas and tossed in your favorite vegan dressing. Vegan and Gluten-Free.
Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Set aside.
In a medium bowl, add the chickpeas, olive oil, the seasonings, and buffalo sauce, tossing everything together until chickpeas are well coated. Spoon everything unto the prepared baking sheet.
Bake for 15-20 minutes or until chickpeas are crispy and the sauce has become thick and baked onto the chickpeas.
In a large bowl, add the chopped kale and your favorite dressing, tossing them together until kale is well coated.
Once chickpeas are done, remove them from the oven.
Scoop the dressed kale into your favorite serving dish, top with cooked brown rice, followed by buffalo chickpeas. Top with a few sprinkles of red pepper flakes or dried parsley, if desired.
Serve and enjoy!
Tips & Tricks
STORAGE: Place any leftover buffalo chickpeas or rice in a tightly sealed container in the refrigerator for up to 3 days. SALAD INGREDIENTS: To make this salad even more loaded and delicious, you can mix and match any of the following ingredients: cooked quinoa, tomatoes, bell peppers, jalapeños, feta cheese, sautéed veggies (like broccolini, brussels sprouts, asparagus, etc.), your favorite nuts, croutons, etc.