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Healthy Loaded Kale Salad with Spicy Chickpeas
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5 from 6 votes

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 beans, chickpea, classic, detox, fall recipe, food, gluten-free, healthy, healthy bowl, kale, lunch, recipe, salad, spicy, vegetarian, weeknight meals
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 Tbsp extra virgin olive oil
  • 2 cups Buffalo sauce
  • 1 tsp finely-ground sea salt
  • 1 tsp finely-ground black pepper
  • 1 Tbsp red pepper flakes
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 6 cups chopped kale
  • 1-2 cups cooked brown rice (See Notes)

Optional Toppings:

  • Favorite salad dressing
  • Red pepper flakes
  • Dried parsley


  • 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!
  • Bon Appetit!


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.