Ingredients

5 very tightly packed cups Tuscan kale (cavolo nero), leafy part stripped off stem, sliced into 1 cm (1/2″) ribbons

1 tsp extra virgin olive oil

1/4 tsp salt and pepper

1/4 red onion, very finely sliced

1 1/2 cups shredded cooked chicken

2 soft boiled eggs, halved (optional)

1 1/2 cups cherry or grape tomatoes

2 tsp extra virgin olive oil

1/4 tsp cooking salt/kosher salt

1/8 tsp black pepper

400 g (14 oz) can chickpeas, drained but not dried

1 tbsp olive oil

1/2 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp cooking salt/kosher salt

1/4 tsp black pepper

4 tbsp (60 g) hulled tahini

2 1/2 tbsp lemon juice

3 tbsp extra virgin olive oil

1/3 cup finely grated parmesan (packed tightly), plus extra for serving

1/2 tsp cooking salt/kosher salt

1/8 tsp black pepper

1 large garlic clove, peeled

4 tbsp water (plus more if needed)

Instructions

Step 1: Preheat your oven to 200°C (425°F) or 180°C fan.

Step 2: Toss the cherry or grape tomatoes with 2 tsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a small baking tray. Roast them for 12 minutes, then set aside to cool.

Step 3: Drain the chickpeas but keep them wet. Spread them on a baking tray and bake for 10 minutes alongside the tomatoes.

Step 4: Push the chickpeas to one side of the tray, drizzle with 1 tbsp olive oil, and sprinkle with smoked paprika, garlic powder, onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Toss well, then roast for an additional 20–25 minutes until crispy and clattering when shaken.

Step 5: In a large bowl, massage the kale with 1 tsp extra virgin olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Set aside for 20 minutes to soften the leaves.

Step 6: Prepare the tahini dressing by combining tahini, lemon juice, 3 tbsp extra virgin olive oil, parmesan, 1/2 tsp salt, 1/8 tsp black pepper, garlic clove, and 4 tbsp water in a jug. Use a stick blender to blitz until smooth, adding more water if needed to reach a thick yet pourable consistency.

Step 7: Pour half the dressing over the softened kale and toss to coat.

Step 8: Add the sliced red onion, shredded chicken, and most of the roasted tomatoes to the kale. Toss gently to combine.

Step 9: Transfer the salad to a serving bowl or plates. Top with the remaining tomatoes, crispy chickpeas, and halved soft boiled eggs if using.

Step 10: Drizzle with the remaining tahini dressing and sprinkle extra parmesan on top. Serve immediately and enjoy!

Tips & Variations

For extra crunch, add toasted nuts like almonds or walnuts.

Swap the chicken for grilled tofu or tempeh for a vegetarian version.

If you don’t have Tuscan kale, curly kale works well—just massage it longer to soften.

Make the tahini dressing ahead of time and store it in the fridge for up to 3 days.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the crispy chickpeas separate to maintain their crunch. Reheat chickpeas briefly in a hot oven to restore crispiness before serving. The salad is best enjoyed fresh to preserve the texture of the kale and dressing.

FAQs

Can I use regular kale instead of Tuscan kale?

Yes, regular curly kale can be used. It may need a bit more massaging to soften the leaves and reduce bitterness.

How do I make the tahini dressing less thick?

Add water a little at a time while blending until you reach a pourable consistency. It should be thick but smooth enough to drizzle easily over the salad.