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

Introduction

This Chicken Kale Salad is a vibrant and satisfying dish combining tender shredded chicken, crisp Tuscan kale, roasted tomatoes, and crunchy spiced chickpeas. Finished with a creamy tahini dressing and a sprinkle of 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) 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

Instructions

1. Step 1: Preheat the oven to 200°C (425°F) or 180°C (fan).
2. Step 2: Toss the cherry or grape tomatoes with 2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a small tray. Roast for 12 minutes, then let them cool on the tray.
3. Step 3: Drain the chickpeas but keep them wet. Spread them on a separate baking tray and bake for 10 minutes to dry them out. Then push them to one side of the tray, drizzle with 1 tbsp olive oil, and sprinkle with smoked paprika, garlic powder, 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. They should clatter when shaken.
4. Step 4: Meanwhile, place the kale in a large bowl. Drizzle with 1 tsp extra virgin olive oil and sprinkle with 1/4 tsp salt and pepper. Rub and scrunch the kale leaves to soften them, then set aside for 20 minutes.
5. Step 5: Make the tahini dressing by combining 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 just large enough for a stick blender. Blitz until smooth, adding extra water if needed to thin to a thick but pourable consistency.
6. Step 6: Pour half the dressing over the kale and toss well. Add the finely sliced red onion, shredded chicken, and most of the roasted tomatoes (reserve a few for garnish). Toss again to combine.
7. Step 7: Transfer the salad to a serving bowl or individual bowls. Top with the remaining tomatoes, crispy chickpeas, and the soft boiled eggs if using. Drizzle with the remaining dressing and sprinkle with extra parmesan. Serve immediately and enjoy!

Tips & Variations

• For a vegan version, omit the chicken and eggs, and replace parmesan with nutritional yeast or a vegan cheese alternative.
• Massage the kale thoroughly to break down the toughness and improve its texture in the salad.
• Add avocado slices or toasted nuts for extra creaminess and crunch.
• If you prefer, swap soft boiled eggs for poached or hard boiled according to your taste.

Storage

Store leftover salad components separately in airtight containers. Keep the kale salad without dressing refrigerated for up to 2 days. Dress the salad just before serving to avoid sogginess. Crispy chickpeas are best stored in an airtight container at room temperature for up to 3 days to maintain crunch. Reheat chickpeas in the oven to crisp them again if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of kale for this salad?

Yes, although Tuscan kale is ideal for its tender leaves and mild flavor, you can use curly kale or other kale varieties. Just be sure to massage the leaves well to soften them.

How do I cook the soft boiled eggs perfectly?

Place eggs in boiling water for about 6–7 minutes for soft boiled with a slightly runny yolk. Immediately transfer to cold water to stop cooking and make peeling easier.

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

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★★★★★

4.6 from 56 reviews

This Chicken Kale Salad is a vibrant and hearty dish featuring tender shredded chicken, nutritious Tuscan kale, crispy roasted chickpeas, and sweet roasted tomatoes. Enhanced by a creamy, tangy tahini dressing and topped with soft boiled eggs and parmesan, it delivers a beautiful balance of textures and complex flavors perfect for a wholesome lunch or light dinner.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad

• 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

Roasted 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 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 kosher salt
• 1/8 tsp black pepper
• 1 large garlic clove, peeled
• 4 tbsp water (plus more if needed)

Instructions

1. Preheat Oven: Set your oven to 200°C (425°F) or 180°C (fan assisted). This will prepare the oven for roasting the tomatoes and chickpeas to bring out their flavors and textures.
2. 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 roasting tray. Roast in the preheated oven for 12 minutes until they soften and gently caramelize. Remove from the oven and let cool slightly on the tray.
3. Prepare Crispy Chickpeas: Drain the canned chickpeas making sure to keep them wet but not dried out. Spread them on the roasting tray and bake them alongside the tomatoes for an initial 10 minutes. Push the chickpeas to one side, drizzle with 1 tbsp olive oil, and season 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 to coat evenly, then return to the oven for an additional 20 to 25 minutes until the chickpeas are crispy and make a clattering sound when shaken.
4. Soften the Kale: Place the kale ribbons in a large bowl. Drizzle 1 tsp extra virgin olive oil over the kale and season with 1/4 tsp salt and pepper. Massage and scrunch the kale vigorously with your hands for a few minutes until the leaves soften and become more tender. Leave the kale to rest for about 20 minutes to further soften.
5. Make Tahini Dressing: Combine the tahini, lemon juice, 3 tbsp extra virgin olive oil, 1/3 cup grated parmesan, 1/2 tsp salt, 1/8 tsp black pepper, peeled garlic clove, and 4 tbsp water in a tall jug. Use a stick blender to blitz the ingredients until smooth. Add more water as necessary to achieve a thick but pourable consistency.
6. Toss Salad: Pour half of the tahini dressing over the softened kale and toss to coat thoroughly. Add the finely sliced red onion, shredded chicken, and most of the roasted tomatoes to the kale mixture; save a few tomatoes for garnish. Toss again to combine all the flavors evenly.
7. Serve: Transfer the salad mixture into a large serving bowl or individual plates. 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 finish with an extra sprinkle of grated parmesan. Serve immediately and enjoy the delicious medley of textures and flavors.

Notes

• Note 1: Removing the kale stems makes the texture more pleasant and easier to eat in a salad form.
• Note 3: Use hulled tahini for a smoother, less bitter dressing.
• Note 4: Crispy chickpeas should be crunchy and make a clattering sound when shaken in the tray, indicating they are well roasted.
• Soft massaging of kale helps to break down fibers making it less bitter and more enjoyable fresh in salads.
• Soft boiled eggs are optional but add extra richness and protein to the salad.

Keywords: Chicken kale salad, roasted chickpeas, tahini dressing, healthy lunch, Mediterranean salad, roasted tomatoes, crispy chickpeas