Chicken Kale Salad with Roasted Tomatoes, Crispy Chickpeas, and Tahini Dressing Recipe
A vibrant and nutritious Chicken Kale Salad combining tender shredded chicken, roasted cherry tomatoes, crispy spiced chickpeas, and a creamy tahini dressing. This salad features massaged Tuscan kale for a tender texture and is topped with soft boiled eggs and freshly grated Parmesan for a satisfying, flavor-packed meal perfect for lunch or dinner.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting and No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Salad 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
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 finely grated parmesan cheese (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: Preheat your oven to 200°C (425°F) or 180°C (350°F) fan-assisted to prepare for roasting the tomatoes and chickpeas.
- Roast Tomatoes: Toss the cherry tomatoes with 2 tsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a small tray. Roast in the oven for 12 minutes until soft and slightly blistered. Remove and allow to cool while you prepare the chickpeas.
- Crisp Chickpeas: Drain canned chickpeas but keep them wet. Spread them evenly on a baking tray and bake for 10 minutes to start drying. Push chickpeas to one side; 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 pepper. Toss well and roast for another 20–25 minutes until they become crisp and clatter when shaken. Remove and set aside.
- Soften Kale: Place the sliced Tuscan kale in a large bowl. Drizzle with 1 tsp extra virgin olive oil and sprinkle with 1/4 tsp salt and pepper. Massage and rub the kale leaves with your hands to break down the fibers and soften the texture. Let it rest for about 20 minutes to allow the leaves to soften further.
- Make Tahini Dressing: Combine tahini, lemon juice, extra virgin olive oil, grated parmesan, salt, pepper, garlic clove, and 4 tbsp water in a jug just large enough for a stick blender. Blend until smooth and creamy. Add extra water as needed for a thick but pourable consistency.
- Toss Salad: Pour half of the tahini dressing over the massaged kale and toss well to coat. Add the finely sliced red onion, shredded cooked chicken, and most of the roasted tomatoes (reserve some for garnish). Toss again gently to combine.
- Assemble and Serve: Transfer the salad to a large serving bowl or individual bowls. Top with the remaining roasted tomatoes, crispy chickpeas, and the halved soft boiled eggs if using. Drizzle the remaining dressing over the top and sprinkle generously with extra grated parmesan. Serve immediately and enjoy!
Notes
- Note 1: Tuscan kale (cavolo nero) has a hearty texture and should be massaged well to soften for salad use.
- Note 2: Soft boiled eggs are optional but add a rich creamy texture and protein boost.
- Note 3: Use hulled tahini for a smoother dressing with less bitterness.
- Note 4: Crispy chickpeas should make a rattling sound when shaken in the container, indicating they are perfectly crunchy.
Keywords: Chicken kale salad, roasted cherry tomatoes, crispy chickpeas, tahini dressing, healthy salad, Mediterranean salad
