Buffalo-Roasted Chickpea Kale Salad | VegNews

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons olive oil, divided
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried parsley
• 1 teaspoon red pepper flakes
• 1 teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 1½ teaspoons salt, divided
• 1¼ teaspoons black pepper, divided
• 2 cups
• Buffalo sauce
• 1 bunch kale
• Creamy vegan salad dressing
• of choice, for topping