Introduction
Discover a vibrant and nutritious salad that combines soft kale, juicy burst tomatoes, crispy seasoned chickpeas, and a creamy parmesan tahini dressing. This recipe not only offers a delicious meal but also provides a delightful way to incorporate healthy ingredients into your diet. Perfect for lunch or dinner, this salad is as satisfying as it is visually appealing.
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 (store-bought or poached)
– 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 (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
15 minutes
Cook Time
35-40 minutes
Total Time
50-55 minutes
Yield
Serves 4-6 people
Detailed Directions and Instructions
1. Preheat the Oven
Set your oven temperature to 200°C/425°F (180°C fan).
2. Roast Tomatoes
On a small tray, toss 1 1/2 cups of cherry or grape tomatoes with 2 tsp of olive oil, 1/4 tsp of cooking salt, and 1/8 tsp of black pepper. Roast in the oven for 12 minutes, then allow them to cool on the tray.
3. Prepare Crispy Chickpeas
Spread a 400 g can of drained chickpeas on a baking tray (they should still be damp). Bake for 10 minutes. After 10 minutes, remove from the oven, drizzle with 1 tbsp of olive oil, and sprinkle with 1/2 tsp of smoked paprika, 1/4 tsp each of garlic powder, onion powder, cooking salt, and black pepper. Toss the chickpeas to coat evenly, then return them to the oven for another 20 to 25 minutes until they become crispy.
4. Soften Kale
In a large bowl, combine 5 tightly packed cups of sliced Tuscan kale with 1 tsp of extra virgin olive oil, 1/4 tsp of salt, and 1/4 tsp of black pepper. Massage the kale for about 10 seconds to ensure the oil and seasonings are evenly distributed. Allow the kale to rest for 20 minutes to soften.
5. Prepare Dressing
In a container suitable for a stick blender, mix together 4 tbsp of hulled tahini, 2 1/2 tbsp of lemon juice, 3 tbsp of extra virgin olive oil, 1/3 cup of finely grated parmesan, 1/2 tsp of cooking salt, 1/8 tsp of black pepper, 1 peeled garlic clove, and 4 tbsp of water. Blend until you achieve a smooth consistency, adding more water if necessary to make the dressing thick yet pourable.
6. Assemble Salad
Pour half of the prepared dressing over the softened kale and toss well to combine. Add 1/4 of a finely sliced red onion, 1 1/2 cups of shredded cooked chicken, and most of the roasted tomatoes (reserve a few for garnish). Toss again to ensure all ingredients are well mixed.
7. Serve
Transfer the salad to a serving bowl or individual plates. Top with the reserved roasted tomatoes, the crispy chickpeas, and optional halved soft-boiled eggs. Drizzle with the remaining dressing and sprinkle with extra grated parmesan. Serve promptly.
Notes
Ingredient Tips
Use Tuscan kale for a more intense flavor and texture, but any type of kale can work in a pinch.
Cooking Methods
For the tomatoes, ensure they are evenly coated for optimal roasting. For the crispy chickpeas, consider shaking the tray halfway through baking for even crispiness.
Storing Leftovers
If you have leftover salad, store the components separately to maintain freshness—keep the chickpeas and dressing aside until serving.
Variations
Feel free to add other ingredients such as avocado or nuts for added texture and flavor.
Cook techniques
Roasting Tomatoes
– Toss cherry or grape tomatoes in olive oil, salt, and black pepper. Spread evenly on a tray and roast in a preheated oven until soft and slightly caramelized. This intensifies their flavor and adds a burst of sweetness to the dish.
Preparing Crispy Chickpeas
– Drain and spread chickpeas on a tray. Bake until they start to dry out, then coat with olive oil and seasonings. Return to the oven until crispy. This creates a crunchy texture that adds depth to your salad.
Soften Kale
– Massage sliced kale with olive oil, salt, and pepper. Let it rest for about 20 minutes. This process breaks down the tough fibers of the kale, making it tender and easier to digest.
Making Creamy Dressing
– Blend tahini, lemon juice, olive oil, parmesan, salt, pepper, garlic, and water until smooth. Adjust consistency as needed. This dressing adds creaminess and a nutty flavor that complements the salad.
Assembling the Salad
– Combine softened kale with dressing and other ingredients like red onion, chicken, and roasted tomatoes. Toss gently to ensure even distribution of flavors before serving.
FAQ
Can I use a different type of green instead of kale?
– Yes, feel free to substitute with spinach, arugula, or another leafy green you prefer.
How can I make the salad vegan?
– Omit the chicken and eggs, and replace the parmesan with a vegan cheese or nutritional yeast.
What can I use instead of tahini in the dressing?
– You can replace tahini with almond butter or sunflower seed butter for a similar creamy texture.
Can I prepare the salad in advance?
– Yes, you can prepare individual components ahead of time; however, it’s best to combine them just before serving to maintain freshness.
How do I store leftover salad?
– Store leftover salad in an airtight container in the refrigerator for up to 2 days. Be aware that the kale may wilt over time.
Conclusion
This vibrant salad combines the nutritious benefits of Tuscan kale with hearty toppings like roasted tomatoes, crispy chickpeas, and shredded chicken, all brought together by a rich, creamy tahini dressing. The interplay of textures and flavors—including the crunch of chickpeas and the creaminess of eggs—creates a satisfying meal that can be enjoyed any time of the year.
Chickpea and Avocado Salad
Swap crispy chickpeas for ripe avocado cubes for a creamy texture. Add lime juice and cilantro for a fresh twist.
Quinoa and Kale Bowl
Mix in cooked quinoa for added protein and fiber. Toss with lemon dressing and garnish with seeds for extra crunch.
Sweet Potato and Kale Salad
Roast sweet potato cubes and add them to the salad for a hint of sweetness that complements the savory flavors.
Protein-Packed Tuna Salad
Replace chicken with canned tuna for a quick protein boost. Include capers and dill for a classic flavor combination.
Beet and Feta Salad
Add roasted beets and crumbled feta cheese for a beautiful color contrast and a tangy flavor profile.
Spicy Grilled Shrimp Salad
Top the salad with grilled shrimp seasoned with chili powder for a spicy kick and a burst of flavor in each bite.
Cauliflower Rice Salad
Use cauliflower rice instead of kale as a base, adding a lighter alternative while maintaining the crunchy texture.
