Buffalo Chickpea Kale Salad

Buffalo Chickpea Kale Salad

Spice things up for lunch this week with a flavorful Buffalo Chickpea Kale Salad! Packed with protein and vitamins, this salad is not only delicious but also incredibly satisfying. Imagine a bed of fresh, crisp kale topped with spicy buffalo-flavored chickpeas, crunchy carrots, and tangy blue cheese! Each bite is a burst of bold flavors that will leave your taste buds tingling. Not only is this Buffalo Chickpea Kale Salad a taste sensation, but it’s also a nutritional powerhouse. Chickpeas are rich in fiber and plant-based protein, while kale is loaded with vitamins and antioxidants. This salad is a perfect option for those looking to incorporate more plant-based foods into their diet without sacrificing taste or satisfaction. So why settle for a boring lunch when you can have a salad that is both delicious and nutritious?

The inspiration for this recipe

My favorite thing to eat for lunch lately is one of those “salad kits” from the grocery store that has lots of kale, brussel sprouts, and shredded broccoli. I used to think these kits were dumb, but now I weirdly love them. You add in the packet of cranberries, nuts, and dressing and its a super easy fairly healthy lunch. I was inspired by one of these salad kits to make a buffalo version that could be a tasty weekday lunch, but is also good enough to be a killer veggie option at friendsgiving!

Roast the chickpeas first

I tossed them in lots of spices and cooked them in the oven until crispy! The crispy texture is great in the salad. You can learn more about making crispy roasted chickpeas here.

roasting chickpeas

Next prep the veggies

Kale and brussel sprouts are inspired by the bag salads. Celery and carrot are buffalo best buddies. I also added dried cranberries. The chickpeas and cranberries work together to create a great texture that makes you not miss the chicken in this salad.

veggies in the bowl

Next make the buffalo dressing

Butter and cayenne hot sauce make the bulk of the dressing. You all know I wasn’t gonna get tooo healthy with it. Need that butter for the true buffalo flavor.

making the buffalo dressing

I also added honey, and cider vinegar.

Build the buffalo chickpea kale salad

Toss the warm dressing with all the veggies first.

Pouring the dressing onto the veggies

spread the salad between bowls and top with the crispy chickpea mixture and lots of blue cheese!

Buffalo chickpea kale salad

I loved this salad! Everything came together really well, it had a nice buffalo flavor and was hearty and filling from the chickpeas. Nothing screams SALAD like a half stick of butter! I listed this as two servings but that is if it is going to be a whole meal. It could easily be 4-6 people for a starter or side salad.

Twists on the buffalo chickpea kale salad

You could do cheddar if you don’t like blue cheese. You could also do a little ranch dressing on top to mix with the buffalo dressing. I think butter flavor is important to buffalo, but if you want this to be slightly healthier you could cut the butter in half and it would still be pretty good.

I don’t post a ton of salads but here is a great kale and brisket salad I once made with BBQ leftovers.

Buffalo Chickpea Kale Salad

Some hearty veggies tossed with warm butter and hot sauce and topped with crispy chickpeas and crumbled blue cheese.
Prep Time15 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 2 servings
Calories: 1209kcal




  • 1 14 oz can chickpeas strained and rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin


  • 4 cups chopped kale
  • 1 cup grated carrots
  • 1 cup shredded brussel sprouts
  • 1 cup thin sliced celery
  • 1/4 cup chopped celery greens
  • 1 cup dried cranberries
  • 4 ounces crumbled blue cheese


  • 1/4 cup butter
  • 1/4 cup cayenne hot sauce like franks or crystal
  • 1 tablespoon cider vinegar
  • 1 clove garlic grated
  • 1 tablespoon honey


  • Preheat oven to 400. In a sheet pan, toss the chickpeas with the oil and spices. Bake for about 20 minutes until toasted and crispy, tossing occasionally to evenly cook.
  • Put the veggies in a large bowl and add the cranberries.
  • Melt the butter in a frying pan and add in the hot sauce, vinegar, garlic, and honey. Stir to combine and bring to a simmer. Pour it over the veggies and stir to combine.
  • Serve the veggies on plates and top with chickpeas and blue cheese. garnish with more celery greens.


Calories: 1209kcal | Carbohydrates: 139g | Protein: 38g | Fat: 62g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 2422mg | Potassium: 1909mg | Fiber: 30g | Sugar: 70g | Vitamin A: 26490IU | Vitamin C: 194mg | Calcium: 837mg | Iron: 10mg

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