Chicken Kale Salad with Crispy Chickpeas

Name: Chicken Kale Salad with Crispy Chickpeas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: 1 1/2 cup shredded cooked chicken; 400 g chickpeas; 2 soft-boiled eggs; 5 cup Tuscan kale; 1 1/2 cup cherry or grape tomatoes; 1/4 red onion; 1 garlic clove; 4 tbsp tahini; 2 1/2 tbsp lemon juice; 4 tsp olive oil; 1/3 cup Parmesan, grated, plus extra for serving; 4 tbsp water; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp onion powder; 3/4 tsp kosher salt; 5/8 tsp black pepper

This hearty chicken kale salad is packed with texture and flavor, from jammy roasted tomatoes to crunchy spiced chickpeas and a creamy lemon tahini dressing. It is a satisfying, high-protein meal that works equally well for lunch, dinner, or meal prep.

Servings3 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

shredded cooked chicken
0.5 cup
chickpeas
400 g
soft-boiled eggs
2
Tuscan kale
5 cup
cherry or grape tomatoes
0.5 cup
red onion
0.3
garlic clove
1
tahini
4 tbsp
lemon juice
1 tbsp
olive oil
4 tsp
Parmesan, grated, plus extra for serving
0.3 cup
water
4 tbsp
smoked paprika
0.5 tsp
garlic powder
0.3 tsp
onion powder
0.3 tsp
kosher salt
0.8 tsp
black pepper
0.6 tsp

Step-by-Step Instructions

Preheat the oven to 425°F (200°C), or 400°F (180°C fan). Line or lightly oil two baking trays if needed.

Roast the tomatoes: Spread the cherry tomatoes on a small tray, drizzle with a little of the olive oil, and season with some of the salt and black pepper. Roast for 12 minutes, just until softened and lightly blistered. Set aside to cool slightly.

Crisp the chickpeas: Drain the chickpeas and spread them on a tray while still slightly damp. Bake for 10 minutes to dry them out. Remove from the oven, drizzle with the remaining olive oil, then toss with smoked paprika, garlic powder, onion powder, salt, and black pepper. Return to the oven and roast for 20 to 25 minutes, shaking the tray once, until crisp.

Soften the kale: Place the chopped Tuscan kale in a large bowl. Add 1 teaspoon olive oil, a pinch of salt, and a little black pepper, then massage the leaves with your hands for 1 to 2 minutes until slightly softened. Let the kale rest for 20 minutes.