Kale & Buffalo Chickpea Salad

This Kale & Buffalo Chickpea Salad recipe is one of my favorite salad recipes that can be eaten all year round! It’s also super easy to make and only takes a few ingredients. Try it out and let me know if you like it!

Recipe:

• Generous handful of kale to fill your bowl
• 1/2 cup chickpeas
• 3-4 small cherry tomatoes (fresh from the garden!)
• 1/4 small red onion
• 1/2 lemon squeezed
• 1 tbsp paprika, chili pepper, garlic + chive powder blend or (1/2 tsp paprika, 1/2 tsp chili pepper, 1/2 tsp garlic, 1/2 tsp chive powder)
• Sprinkle of salt
• 1 tbsp hot sauce or (buffalo style sauce of your choice)
• Drizzle of avocado oil
• 2 tbsp avocado ranch dressing or (similar dressing of your choice)

Directions:

1. Preheat oven to 350F. Line a small sheet-pan with tin foil or parchment paper and spread rinsed chickpeas on to the sheet. Drizzle lightly with avocado oil and seasoning powder mix, covering it all together with your hands. Place in the oven for 10 mins or until slightly crispy. Once out of the oven, pour hot sauce over the chickpeas. Mix and then set aside.
2. Put handful of washed and dried kale in a bowl. Lightly drizzle with avocado oil, a sprinkle of salt, and juice of half a lemon. Massage kale with your hands to break up its tough structure.
3. Cut onion and tomatoes + place in bowl with the kale. Add in chickpeas + dressing and you’re done! Enjoy!

Tip: Cook the entire can of chickpeas and save the rest that you don’t use on your salad as a snack for later on during the week!