Healthy Loaded Kale Salad with Spicy Chickpeas
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Healthy Loaded Kale Salad with Spicy Chickpeas

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.

Course: Main Course
Keyword chickpea, detox, fall recipe, gluten-free, healthy, spicy, vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 Bowls
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 2-3 large carrots, cut into rounds + rinsed
  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 cup plum tomatoes, halved
  • 1 cup cooked brown rice
  • 1/2 cup cooked quinoa
  • 2 Tbsps extra virgin olive oil + 1 Tbsp for cooking (Can also use Grapeseed Oil)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley
  • A few handfuls kale, sliced thinly
  • sesame seeds, optional
  • Favorite Vegan dressing
  • Vegan Buffalo sauce, homemade or store-bought (See Notes!)

Instructions:

  1. Pre-heat oven to 425 degrees Fahrenheit.

  2. Toss all veggies (chickpeas included) into a bowl with 2 Tbsps of extra virgin olive oil and place them onto a baking sheet (divided into groups by veggie type). Sprinkle veggies with sea salt, black pepper, red pepper flakes, cumin, garlic powder, and parsley. **NOTE: You can use parchment paper if preferred, however, I chose to go without since my baking sheet is non-stick. It gives them a nice char on their backs.**

  3. Bake veggies for 20-25 minutes until well roasted and slightly charred.

  4. While veggies are baking, cook your brown rice and quinoa according to packaging.

  5. Prep kale by removing leaves from stem and finely chopping them and rinsing them off.

  6. In a large bowl, add chopped kale, brown rice, quinoa, and your favorite vegan dressing, tossing all ingredients together until well combined.

  7. Once veggies are fully roasted, remove them from oven and add them into the mixture (except for the chickpeas).

  8. Add 1 Tbsp of grapeseed oil OR extra virgin olive oil to a medium skillet on medium-high heat. Add roasted chickpeas to skillet and add buffalo sauce (vegan-approved) and maple syrup, tossing them until chickpeas are fully dressed. Keep heat on high, stirring occasionally until sauce becomes "glaze-like" and no longer liquid-y.

  9. Once done, remove from heat and add to kale mixture. Toss again until everything is evenly combined and serve into bowls, garnishing with sesame seeds if desired.

  10. Bon Appetite!

Tips | Notes:

To Make Vegan Buffalo Sauce:

Start by melting the vegan butter in a medium saucepan over medium-high heat. Once melted, add seasonings and whisk until mixture begins to boil. Let simmer for 3-4 minutes, continuously whisking, and remove form heat and let cool slightly.

Can be stored in an airtight container in the refrigerator for up to a month.