Chicken Kale Salad with Roasted Tomatoes, Crispy Chickpeas, and Tahini Dressing Recipe

Introduction

This Chicken Kale Salad is a vibrant and satisfying dish that combines tender shredded chicken, crisp kale, roasted tomatoes, and crunchy spiced chickpeas. Tossed in a creamy tahini dressing and topped with parmesan, it’s perfect for a nutritious lunch or light dinner.

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 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

1. Preheat the oven: Set your oven to 200°C (425°F) or 180°C (350°F) fan-forced.
2. Roast tomatoes: Toss the cherry tomatoes with 2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a small baking tray. Roast for 12 minutes, then let them cool on the tray.
3. Prepare crispy chickpeas: Drain the chickpeas but keep them wet. Spread them on a tray and bake for 10 minutes alongside the tomatoes. Push them to one side, then drizzle with 1 tbsp olive oil. Sprinkle with smoked paprika, garlic powder, onion powder, 1/4 tsp salt, and 1/4 tsp pepper. Toss well and return to the oven for another 20–25 minutes until crisp and clattering.
4. Soften the kale: In a large bowl, drizzle kale with 1 tsp olive oil and sprinkle with 1/4 tsp salt and pepper. Rub and scrunch the leaves to soften, then set aside for 20 minutes.
5. Make the tahini dressing: Combine tahini, lemon juice, 3 tbsp 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 blend until smooth. Add extra water if needed to reach a thick but pourable consistency.
6. Toss the salad: Pour half the dressing over the kale and toss well. Add sliced red onion, shredded chicken, and most of the roasted tomatoes. Toss again to combine.
7. Serve: Transfer the salad to serving bowls. Top with remaining tomatoes, crispy chickpeas, and soft boiled eggs if using. Drizzle with remaining dressing and sprinkle generously with extra parmesan. Enjoy!

Tips & Variations

• For extra flavor, massage the kale longer to soften it even more before tossing with the dressing.
• Swap chicken with grilled tofu or chickpeas for a vegetarian version.
• Add a handful of toasted nuts or seeds for additional crunch.
• Soft boiled eggs add richness but can be omitted for a lighter salad.
• If you don’t have tahini, try using Greek yogurt as a dressing base instead.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Keep chickpeas crispy by storing them in a dry container. Assemble just before serving to maintain freshness. Reheat drained chickpeas briefly in a hot oven to restore crispness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of kale?

Yes, curly kale or dinosaur kale can work, but Tuscan kale is preferred for its tender texture and flavor.

How do I soften the kale quickly?

Massaging the kale with olive oil and salt for several minutes helps break down the fibers and softens the leaves for a more pleasant texture.