In a large bowl, add the kale. Drizzle with 1 tablespoon olive oil and lemon juice then sprinkle with salt & pepper. Using your hands, massage the oil and lemon juice into the leaves for about 10 to 15 seconds, until the kale softens a bit. Set aside.

In a large skillet, warm 1 tablespoon olive oil over medium heat. Add the chickpeas and cook for about 5 minutes, stirring intermittently. Once chickpeas are lightly toasted, pour 1/2 cup of the buffalo sauce on top. Stir until evenly coated and heated through. Turn heat off.

Divide the kale onto either 2 large or 4 medium plates. Top with onion, carrots, tomatoes, and chickpeas. Finish with sliced avocado. Serve drizzled with ranch dressing and enjoy!