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

Introduction

This Chicken Kale Salad is a vibrant and hearty dish packed with fresh kale, tender chicken, roasted tomatoes, and crispy spiced chickpeas. Finished with a creamy tahini dressing and a sprinkle of parmesan, it’s perfect for a nutritious lunch or light dinner that will keep you satisfied.

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 (packed tightly), 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. Preheat the oven: Set to 200°C/425°F (180°C fan).
2. Roast tomatoes: Toss tomatoes with 2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper on a small tray. Roast for 12 minutes, then let cool on the tray.
3. Prepare crispy chickpeas: Drain chickpeas and spread on another tray (still wet). Bake for 10 minutes alongside the tomatoes. Push chickpeas to one side, drizzle with 1 tbsp olive oil, and sprinkle with smoked paprika, garlic powder, onion powder, 1/4 tsp salt, and 1/4 tsp pepper. Toss well and return to oven for 20–25 minutes until crispy and clattering.
4. Soften the kale: Place kale in a large bowl. Drizzle with 1 tsp olive oil, sprinkle with 1/4 tsp salt and pepper, then massage and scrunch the leaves to soften. Let sit for 20 minutes.
5. Make the tahini dressing: Combine tahini, lemon juice, extra virgin olive oil, parmesan, 1/2 tsp salt, 1/8 tsp pepper, garlic clove, and 4 tbsp water in a jug just large enough for a stick blender. Blend until smooth, adding more water if needed for a thick but pourable consistency.
6. Toss the salad: 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 some for garnish). Toss again to combine.
7. Serve: Transfer salad to serving bowls. Top with remaining roasted tomatoes, crispy chickpeas, and soft boiled eggs if using. Drizzle with the remaining dressing and sprinkle extra parmesan on top. Enjoy!

Tips & Variations

• For extra crunch, toast some pine nuts or walnuts and sprinkle them over the salad before serving.
• If you prefer, swap cooked chicken for grilled tofu or chickpea patties to make this salad vegetarian.
• Use regular curly kale if Tuscan kale is unavailable; just massage longer to soften.
• Adjust the tahini dressing thickness by adding more or less water to suit your taste.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the kale dressed and assembled salad refrigerated but add crispy chickpeas just before serving to maintain their crunch. Reheat roasted tomatoes and chickpeas gently if desired, but the salad is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, prepare the kale, chicken, dressing, and roasted components separately and combine just before serving to prevent sogginess and keep chickpeas crispy.

What can I use if I don’t have tahini?

You can substitute tahini with almond butter or peanut butter for a different flavor, or omit it and increase lemon juice and olive oil in the dressing.

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

Print Recipe

★★★★★

4.4 from 61 reviews

This vibrant and nutrient-packed Chicken Kale Salad combines tender shredded chicken, massaged Tuscan kale, roasted cherry tomatoes, and crispy spiced chickpeas, all tossed in a creamy tahini-lemon dressing. Enhanced with soft-boiled eggs and a generous sprinkle of parmesan, this salad offers a delightful balance of textures and bold flavors, perfect for a satisfying lunch or light dinner.

• Author: Tara
• 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
• 1/4 tsp black 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

Crispy 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 parmesan, finely grated (packed tightly), 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. Preheat Oven: Set your oven to 200°C/425°F (fan 180°C) to prepare for roasting the tomatoes and chickpeas.
2. Roast Tomatoes: Toss cherry or grape tomatoes with 2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a small baking tray. Roast in the preheated oven for 12 minutes, then remove and let them cool on the tray.
3. Prepare Crispy Chickpeas: Drain the chickpeas but keep them wet. Spread them on a baking tray and bake for 10 minutes alongside the tomatoes. Then, move the chickpeas to one side of the tray, drizzle with 1 tbsp olive oil, and sprinkle evenly with smoked paprika, garlic powder, onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Toss well to coat, return to the oven, and roast for an additional 20-25 minutes until they become crispy and make a clattering sound when shaken.
4. Massage Kale: Place the sliced kale in a large bowl. Drizzle with 1 tsp extra virgin olive oil, sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Massage and scrunch the kale leaves with your hands for a minute to soften them. Let the kale rest for 20 minutes to further tenderize.
5. Make Tahini Dressing: Combine tahini, lemon juice, extra virgin olive oil, grated parmesan, salt, pepper, garlic clove, and water in a jug just large enough for a stick blender. Blitz until smooth and creamy, adding more water if necessary to achieve a thick but pourable consistency.
6. Toss Salad: Pour half of the tahini dressing over the massaged kale and toss to coat. Add the finely sliced red onion, shredded cooked chicken, and most of the roasted tomatoes (reserve some for garnish). Toss again thoroughly to combine.
7. Assemble and Serve: Transfer the salad to a large serving bowl or individual bowls. Top with the remaining roasted tomatoes, crispy chickpeas, and soft-boiled egg halves if using. Drizzle the remaining tahini dressing over the top and finish with an extra sprinkle of parmesan cheese. Serve immediately and enjoy!

Notes

• Note 1: Use Tuscan kale, also known as cavolo nero, for its tender texture and deep flavor—strip stems and slice into ribbons for best results.
• Note 2: Roasting chickpeas twice helps them become extra crispy, a key texture contrast in the salad.
• Note 3: Hulled tahini is preferred for a smoother dressing without bitterness.
• Note 4: The chickpeas are done when they clatter and feel crunchy; do not undercook or they will be chewy.
• Soft-boiled eggs are optional but add a rich, creamy element complementing the salad’s bright flavors.

Keywords: Chicken Kale Salad, Tuscan Kale Salad, Roasted Chickpeas, Tahini Dressing, Healthy Chicken Salad, Mediterranean Salad, Soft-Boiled Eggs, Roasted Tomatoes