Description
A vibrant and nutrient-packed Chicken Kale Salad featuring tender roasted tomatoes, crispy spiced chickpeas, shredded cooked chicken, and massaged Tuscan kale. Tossed in a creamy tahini-lemon dressing and topped with soft-boiled eggs and parmesan for a satisfying meal that balances fresh vegetables and hearty protein.
Ingredients
Scale
Salad Ingredients
- 5 very tightly packed cups Tuscan kale (cavolo nero), leafy part stripped off stem, sliced into 1 cm (1/2 inch) ribbons
- 1 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black 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
Chickpeas
- 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
Tahini Dressing
- 4 tbsp (60 g) hulled tahini
- 2 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1/3 cup parmesan, finely grated (packed tight) 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
- Preheat Oven: Set your oven to 200°C (425°F), or 180°C (350°F) if using a fan-forced oven, preparing it for roasting the tomatoes and chickpeas.
- Roast Tomatoes: 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 for 12 minutes until softened and fragrant, then allow to cool on the tray.
- Prepare Crispy Chickpeas: Drain the canned chickpeas and spread them on a baking tray while still wet. Bake for 10 minutes alongside the tomatoes. Push the chickpeas to one side of the tray, drizzle with 1 tbsp olive oil, and sprinkle with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Toss well and return to the oven for 20-25 minutes until crispy and clattering when shaken.
- Massage Kale: Place the kale ribbons in a large bowl, drizzle with 1 tsp extra virgin olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper. Rub and scrunch the leaves to soften them, then leave to sit for 20 minutes.
- Make Tahini Dressing: In a jug just large enough for a stick blender, combine the 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. Blitz using a stick blender until smooth and creamy, adding more water if needed to achieve a thick but pourable consistency.
- Assemble Salad: Pour half the dressing over the massaged kale and toss to coat. Add the finely sliced red onion, shredded chicken, and most of the roasted tomatoes (reserve some for garnish). Toss again gently to combine.
- Serve: Transfer the salad to a large serving bowl or individual plates. Top with the remaining roasted tomatoes, crispy chickpeas, and the halved soft-boiled eggs if using. Drizzle with the remaining tahini dressing and sprinkle generously with extra parmesan. Serve immediately and enjoy!
Notes
- Use Tuscan kale (cavolo nero) for the best texture and flavor.
- Massaging the kale helps soften its tough leaves, making the salad more enjoyable.
- Hulled tahini ensures a smooth, creamy dressing.
- Roasting the chickpeas twice—first drying them in the oven, then tossing with spices and oil before a longer roast—makes them perfectly crunchy.
- Soft-boiled eggs are optional but add great richness and protein to the salad.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: chicken kale salad, roasted tomatoes, crispy chickpeas, tahini dressing, healthy salad, Mediterranean salad
