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Fully loaded Kale salad with white dressing in a large wooden serving dish with two gold spoons.
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5 from 7 votes

The Best Buffalo Chickpea Kale Salad

The Best Buffalo Chickpea Kale Salad is the perfect lunch or dinner with buffalo chickpeas, brown rice, kale, and your favorite dressing and tossed in your favorite dressing.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Salad
Keyword: beans, buffalo, chickpea, classic, dinner, easy, fall recipe, family-friendly, food, gluten-free, healthy, healthy bowl, kale, lunch, recipe, salad, spicy, vegan, weeknight meals
Servings: 4 servings
Calories: 200kcal
Author: Shanika

Ingredients

BUFFALO CHICKPEAS:

  • 1 (15 oz.) can organic chickpeas, drained + rinsed
  • 1 tablespoon Extra virgin olive oil
  • 2 cups organic Buffalo sauce
  • 1 tablespoon pure maple syrup
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin

SALAD:

  • 2 bunches organic kale, de-stemmed + roughly chopped (You can use green or red or both)
  • 2-4 cups cooked basmati rice
  • 1 organic cucumber, peeled + chopped
  • 1 red onion, chopped
  • 1 Haas avocado, chopped into chunks

DRESSING:

  • 1 Creamy Lemon Garlic Dressing

Instructions

TO MAKE THE BUFFALO CHICKPEAS:

  • In a medium skillet (10-inch) over medium-high heat, add the olive oil until heated. Add the chickpeas followed by: salt, black pepper, smoked paprika, thyme, cumin, oregano, basil, and parsley, stirring to combine. Let it cook for about 3-4 minutes, stirring occasionally.
  • Add in the buffalo sauce and maple syrup, stirring until chickpeas are coated. Reduce the heat to low and allow everything to simmer for 5 minutes, stirring occasionally. Once done, the sauce should be "cooked unto" the chickpeas.

TO MAKE THE DAIRY-FREE DRESSING:

CHOP + MASSAGE KALE:

  • Strip the leaves from 2 large bunches kale and discard the stems if you haven't already. Roughly chop the leaves and add them to a large bowl. Drizzle about 1-2 tsps of lemon juice or olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale.

ASSEMBLE THE SALAD:

  • In a large serving plate or salad bowl, add the chopped kale followed by the cooked basmati rice, chopped cucumbers, onions, avocado chunks, and the buffalo chickpeas.
  • To serve, add the salad to your favorite bowl(s), drizzle with Creamy Lemon Garlic Dressing, and additional favorite toppings like grated parmesan, croutons, etc. if desired.
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be refrigerated in an airtight container for up to 3 days, depending on the ingredients. Always determine the ingredients in your salad and keep it no longer than the shelf life of your fastest-spoiling ingredient.
  • MAKE AHEAD: The buffalo chickpeas and chopped veggies can be made up to 2 days beforehand and stored in an airtight container and refrigerated. The dressing can be made and refrigerated in a separate airtight container. The kale can be chopped up to 30 minutes before serving.
  • HERB ROASTED TOMATOES: To see the recipe, tap this link.
  • GREENS: If preferred, you can always add greens like Romaine lettuce, Arugula, Mustard Greens, Microgreens, Spinach or Collard Greens to this salad for added flavor + texture.

Nutrition

Calories: 200kcal | Carbohydrates: 35g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 622mg | Potassium: 459mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6824IU | Vitamin C: 65mg | Calcium: 223mg | Iron: 3mg