Spicy Buffalo Chickpeas & Kale Salad

This is one of my absolute favorite plant-based dishes that also happens to be really easy to whip up on a week night. It's also great leftover for lunch or dinner the next day. Kale is a very sturdy leaf if you will, so even with the dressing on it, it doesn't wilt as quickly as regular lettuce.

RECIPE

Makes 3-4 servings | Prep time: 15 mins | Cook time: 8-10 mins

Adapted from minimalistbaker.com

Ingredients:

For the buffalo chickpeas:

• 1 (15-ounce) can chickpeas, rinsed, drained and dried

• 1 tablespoon olive or avocado oil

• 3 or 4 tablespoons hot sauce (depending on your desired heat level; I used Frank's Hot Sauce)

• 1/4 teaspoon garlic powder

• Dash of salt

For the kale salad + dressing:

• 1/3 cup hummus (original flavor works well, but feel free to try a different flavor; I tried Lantana edamame hummus once and it tasted just as great!)

• 1 tablespoon pure maple syrup

• 1 small lemon, juiced (about 2 tablespoons)

• 1-2 Tbsp hot water

• 1 bundle of kale, washed, large stems removed, and roughly chopped

• Salad toppings (optional, but strongly encouraged): 1/4 cup red onion; 1 small red bell pepper, diced; 6-8 cherry tomatoes, halved; fresh cilantro leaves

Instructions:

1. Prepare the salad dressing: In a small bowl, whisk together hummus, maple syrup, and lemon. Add hot water 1 tablespoon at a time until slightly thinner consistency and able to be poured. Taste and add salt and/or pepper if desired.

2. Add kale to a large salad serving bowl and massage with the dressing. Set aside.

3. Make the buffalo chickpeas: In a medium mixing bowl, add drained and dried chickpeas, olive or avocado oil, hot sauce, garlic powder and dash of salt; toss to coat. Heat a frying pan or cast-iron skillet on the stove at medium-high heat. Once hot, add chickpeas and saute for about 4-5 minutes, stirring occasionally, until they're warm and slightly dried.

4. Assemble and serve: Add cooked buffalo chickpeas to the kale salad and add desired toppings like red onion, red bell pepper and/or tomatoes. Serve immediately or store in airtight container in the fridge for up to 2 days. If you want to reheat the chickpeas, store separate from the salad; or enjoy them cold in the salad in just one container - it's good both ways!

Tired of eating it as a salad and looking for something a little more filling? Try it in a whole wheat wrap, tortilla or pita bread!

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