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 or 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 or kosher salt

1/4 tsp black pepper

4 tbsp (60 g) hulled tahini

2 1/2 tbsp lemon juice

3 tbsp extra virgin olive oil

1/3 cup finely grated parmesan, packed tight (plus extra for serving)

1/2 tsp cooking salt or kosher salt

1/8 tsp black pepper

1 large garlic clove, peeled

4 tbsp water (plus more if needed)

Instructions

Step 1: Preheat the oven to 200°C (425°F) or 180°C fan.

Step 2: Toss the cherry 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 cool on the tray.

Step 3: Drain the chickpeas and spread them wet on a tray. Bake for 10 minutes alongside the tomatoes.

Step 4: Push the baked chickpeas to one side of the tray. Drizzle with 1 tbsp olive oil, sprinkle smoked paprika, garlic powder, onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Toss well with a spatula, then return to the oven for another 20–25 minutes until crispy and clattering.

Step 5: Place the kale in a large bowl. Drizzle with 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Massage and scrunch the kale leaves for a few minutes, then set aside for 20 minutes to soften.

Step 6: For the dressing, combine tahini, lemon juice, 3 tbsp olive oil, grated parmesan, 1/2 tsp salt, 1/8 tsp black pepper, garlic clove, and 4 tbsp water in a jug large enough for a stick blender. Blitz until smooth, adding extra water if needed to loosen into a thick but pourable consistency.

Step 7: Pour half the dressing over the softened kale and toss to coat.

Step 8: Add the finely sliced red onion, shredded chicken, and most of the roasted tomatoes (reserving a few for garnish). Toss gently to combine.

Step 9: Transfer the salad to a serving bowl or divide into individual bowls. Top with the remaining tomatoes, crispy chickpeas, and soft boiled eggs if using.

Step 10: Drizzle with the remaining dressing and sprinkle extra parmesan over the top. Serve immediately and enjoy!

Tips & Variations

For extra crunch, add toasted nuts like almonds or walnuts.

Swap cooked chicken for roasted turkey or chickpeas for a vegetarian version.

Massage the kale well to soften tough fibers and improve flavor absorption.

Use homemade or store-bought soft boiled eggs, or omit entirely if preferred.

If tahini is too thick, thin dressing with more water or a splash of olive oil.

FAQs

Can I use a different type of kale?

Yes, curly kale or dinosaur kale can be used, though Tuscan kale (cavolo nero) has a milder flavor and softer texture when massaged.

How do I get the chickpeas crispy?

Drain chickpeas but keep them slightly wet before baking, then roast at a high temperature tossing with oil and spices. Bake longer until they clatter when shaken and feel crunchy.