Introduction
Discover a vibrant and nutritious salad that combines the robust flavors of Tuscan kale, tender chicken, and crispy chickpeas. This recipe not only highlights the amazing textures of fresh ingredients but also features a creamy tahini dressing that brings everything together. Perfect for a wholesome lunch or a light dinner, this dish promises a delightful culinary experience.
Detailed Ingredients with measures
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 (use store-bought or poach your own)
– 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 (pack the cup 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)
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
Serves 4-6
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 200°C/425°F (180°C fan).
Roast the Tomatoes
Toss the cherry or grape tomatoes with 2 teaspoons of extra virgin olive oil, 1/4 teaspoon of cooking salt, and 1/8 teaspoon of black pepper on a small tray. Roast the tomatoes in the preheated oven for 12 minutes, then remove and let them cool on the tray.
Prepare the Crispy Chickpeas
Drain the canned chickpeas and spread them on a tray while they are still wet. Bake the chickpeas for 10 minutes in the oven (the same time as the tomatoes). After 10 minutes, push the oven-dried chickpeas to one side of the tray. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of smoked paprika, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of cooking salt, and 1/4 teaspoon of black pepper. Toss well using a rubber spatula and return to the oven for an additional 20 to 25 minutes, until they are crispy and able to clatter.
Soften the Kale
In a large bowl, add 5 very tightly packed cups of Tuscan kale, stripped of its stems and sliced into 1 cm ribbons. Rub and scrunch the kale with 1 teaspoon of extra virgin olive oil and 1/4 teaspoon of salt and pepper. Set the kale aside for 20 minutes to soften the leaves.
Make the Tahini Dressing
In a jug just large enough to fit the head of a stick blender, combine 4 tablespoons of hulled tahini, 2 1/2 tablespoons of lemon juice, 3 tablespoons of extra virgin olive oil, 1/3 cup of finely grated parmesan (packed tightly), 1/2 teaspoon of cooking salt, 1/8 teaspoon of black pepper, and 1 peeled large garlic clove. Blitz until smooth, adding 4 tablespoons of water and extra, if needed, to achieve a thick but pourable consistency.
Toss the Salad
Pour half of the tahini dressing over the softened kale and toss well. Add 1/4 finely sliced red onion, 1 1/2 cups of shredded cooked chicken, and most of the roasted tomatoes (reserve a few for decoration). Toss everything together again to combine the ingredients evenly.
Serve the Salad
Transfer the salad mixture into a serving bowl or individual bowls. Top with the remaining roasted tomatoes and all of the crispy chickpeas. If using, add 2 soft-boiled eggs halved on top. Drizzle with the remaining tahini dressing and sprinkle with extra parmesan cheese. Enjoy your meal!
Notes
Note 1
Ensure the kale is very tightly packed in the measuring cup to achieve the correct amount for the recipe.
Note 2
Store-bought shredded chicken is convenient, but you may also poach your own chicken to use in the salad.
Note 3
Hulled tahini is preferred for a creamier texture in the dressing.
Note 4
Crispy chickpeas should make a clattering sound when they are done roasting, indicating they are crispy.
Cook techniques
Roasting Tomatoes
Toss cherry or grape tomatoes with olive oil, cooking salt, and black pepper. Roast at 200°C/425°F for 12 minutes until they are tender and slightly blistered.
Crispy Chickpeas
Drain canned chickpeas and spread them on a tray. Bake them for 10 minutes at the same temperature as the tomatoes. Drizzle with olive oil and season with smoked paprika, garlic powder, onion powder, cooking salt, and black pepper. Toss well and return to the oven for an additional 20-25 minutes until crispy.
Soften Kale
In a large bowl, rub Tuscan kale with olive oil, salt, and pepper. Allow it to sit for 20 minutes to soften the leaves and enhance the flavor.
Making Tahini Dressing
Combine 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 blitz until smooth. Add water as needed to achieve a thick, pourable consistency.
Tossing the Salad
In a large bowl, pour half of the tahini dressing over the softened kale. Add very finely sliced red onion, shredded cooked chicken, and most of the roasted tomatoes. Toss to combine the ingredients evenly.
Serving the Salad
Transfer the salad to a serving bowl or individual bowls. Top with the remaining roasted tomatoes, crispy chickpeas, and soft-boiled eggs if desired. Drizzle with the remaining tahini dressing and sprinkle extra parmesan before serving.
FAQ
Can I use regular kale instead of Tuscan kale?
Yes, you can use regular kale, but the texture and flavor may differ slightly.
How can I make the chickpeas crispy without an oven?
You can pan-fry the chickpeas on medium heat until they are golden and crispy, but baking is the easiest method.
Is the tahini dressing vegan?
No, as it contains parmesan cheese. You can substitute nutritional yeast for a vegan version.
What can I substitute for cooked chicken?
You can use shredded turkey or cooked beans for a vegetarian option.
How long can I store the salad?
The salad is best eaten fresh, but you can store it in an airtight container in the fridge for up to 2 days. Avoid storing crispy chickpeas with the salad to maintain their texture.
Conclusion
This vibrant salad combines the earthiness of Tuscan kale, the succulence of shredded chicken, and the burst of roasted tomatoes, all enhanced by crispy chickpeas and a creamy tahini dressing. A delightful blend of textures and flavors, it is not only nutritious but also satisfying. Perfect as a stand-alone meal or a side dish!
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