Introduction
If you’re looking for a nutritious and satisfying salad that packs a flavor punch, look no further! This salad features softened Tuscan kale, roasted burst tomatoes, crispy seasoned chickpeas, and a creamy Parmesan tahini dressing. Packed with protein from shredded chicken and topped with soft-boiled eggs, this recipe is perfect for a hearty lunch or a light dinner.
Ingredients
**Softened Kale:**
– 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
**Salad:**
– 1/4 red onion, very finely sliced
– 1 1/2 cups shredded cooked chicken (store-bought or poached)
– 2 soft boiled eggs, halved (optional)
**Burst Tomatoes:**
– 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
**Crispy Seasoned Chickpeas:**
– 400 g / 14 oz can chickpeas, drained but not dried
– 1 tbsp olive oil
– 1/2 tsp smoked paprika
– 1/4 tsp EACH garlic powder, onion powder
– 1/4 tsp EACH cooking salt / kosher salt & black pepper
**Creamy Parmesan Tahini Dressing:**
– 4 tbsp (60 g) tahini, hulled
– 2 1/2 tbsp lemon juice
– 3 tbsp extra virgin olive oil
– 1/3 cup Parmesan finely grated, 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)
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Yield
Serves 3-4
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 200°C/425°F (or 180°C for fan-assisted).
Roast the Tomatoes
In a small tray, toss the cherry or grape tomatoes with 2 teaspoons of extra virgin olive oil, 1/4 teaspoon cooking salt, and 1/8 teaspoon black pepper. Roast in the preheated oven for 12 minutes, then let them cool on the tray.
Prepare the Crispy Chickpeas
Drain the chickpeas from the can and spread them on a tray while they are still wet. Place them in the oven for 10 minutes. After 10 minutes, push the dried chickpeas to one side of the tray. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cooking salt, and 1/4 teaspoon black pepper. Toss well with a rubber spatula and return to the oven for an additional 20-25 minutes, or until they are crispy.
Soften the Kale
In a large bowl, rub or scrunch the Tuscan kale with 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside for 20 minutes to allow the leaves to soften.
Make the Tahini Dressing
In a jug, combine 4 tablespoons tahini, 2 1/2 tablespoons lemon juice, 3 tablespoons extra virgin olive oil, 1/3 cup finely grated parmesan, 1/2 teaspoon cooking salt, 1/8 teaspoon black pepper, and 1 peeled large garlic clove. Blitz with a stick blender until smooth, adding 4 tablespoons of water (or more if needed) to reach a thick but pourable consistency.
Toss the Salad
Pour half of the tahini dressing over the softened kale and toss to coat. Add the finely sliced red onion, shredded cooked chicken, and most of the roasted tomatoes (saving a few for decoration). Toss the mixture again to evenly distribute the ingredients.
Serve the Salad
Transfer the salad to a serving bowl or individual bowls. Top with the remaining roasted tomatoes, all the crispy chickpeas, and the halved soft-boiled eggs (if using). Drizzle with the remaining tahini dressing and sprinkle with extra parmesan. Enjoy your meal!
Notes
Ingredient Options
You can make this salad simply with kale and tahini dressing if you prefer a lighter side salad. The other ingredients are optional add-ins to make it more filling.
Tuscan Kale
Tuscan kale, also known as cavolo nero, black or lacinato kale, has flatter leaves that are more suited to slicing into strips. If using regular curly kale, chop it into bite-sized pieces instead.
Using Chicken
Store-bought roasted chicken works well for convenience. If poaching your own, season lightly with salt and pepper after shredding.
About Tahini
If your tahini is separated, mix it well. If it’s thick, slightly warm it up in the microwave before blending.
Checking Crispy Chickpeas
Crispy chickpeas should be crunchy on the outside and soft inside. They can be re-crisped by putting them in the oven for 5 minutes if they soften over time.
Storage
The oil-rubbed kale will last for up to 2 days. Ideally, store components separately and assemble just before serving. Crispy chickpeas can also be revived by reheating.
Cook techniques
Roasting Tomatoes
Preheat the oven to 200°C (425°F). Toss cherry or grape tomatoes with extra virgin olive oil, cooking salt, and black pepper on a tray. Roast for 12 minutes until they are juicy and slightly blistered.
Crispy Chickpeas
Drain canned chickpeas and let them remain wet. Spread them on a tray and bake at 200°C (425°F) for 10 minutes. Afterward, drizzle with olive oil, season with smoked paprika, garlic powder, onion powder, cooking salt, and black pepper. Toss to coat and return to the oven for an additional 20-25 minutes until crispy.
Soften Kale
In a large bowl, massage Tuscan kale with extra virgin olive oil, cooking salt, and black pepper. Scrunch the leaves to help them soften and set aside for 20 minutes to wilt.
Making Tahini Dressing
Combine hulled tahini, lemon juice, extra virgin olive oil, finely grated parmesan, cooking salt, black pepper, and a peeled garlic clove in a jug. Use a stick blender to blend until smooth, adding water as needed for a pourable consistency.
Tossing the Salad
In a large bowl, add softened kale, cooked shredded chicken, finely sliced red onion, and most of the roasted tomatoes. Pour half of the tahini dressing over the mixture and toss to combine everything evenly.
Serving the Salad
Transfer the salad to a serving bowl or individual plates. Top with remaining roasted tomatoes, crispy chickpeas, and optionally, halved soft-boiled eggs. Drizzle with the remaining dressing and sprinkle with extra parmesan before serving.
FAQ
Can I use other types of kale in this recipe?
Yes, while Tuscan kale is preferred for its texture and flavor, you can use regular curly kale. Just chop it into bite-sized pieces instead of slicing it thinly.
Can I make this salad vegan?
To make this salad vegan, omit the chicken and eggs and replace the parmesan with a plant-based alternative.
How can I store leftover salad?
Store the components separately: oil-rubbed kale can last for up to 2 days, and crispy chickpeas can be revived by reheating in the oven for a few minutes.
What should I do if my chickpeas aren’t crispy enough?
If your roasted chickpeas are not crispy, you can bake them in the oven for an additional 5 minutes at the same temperature for extra crunch.
Can I prepare the tahini dressing in advance?
Yes, you can prepare the tahini dressing in advance and store it in the refrigerator. Just give it a good stir or blend again before using, and you may need to add a little water to adjust the consistency.
Conclusion
This kale salad, rich with flavor and texture, combines the earthiness of Tuscan kale with the zest of roasted tomatoes, the heartiness of chickpeas, and the creaminess of tahini dressing. It’s not just a salad; it’s a meal that offers a perfect balance of nutrients and satisfaction. Whether enjoyed on its own or paired with other ingredients, it’s sure to quench your hunger and delight your palate.
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