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 turmeric powder
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
