The most best amazing Chicken Kale Salad

A mound of perfectly seasoned and crunchy chickpeas, accompanied by succulent chicken strands, juicy bursts of roasted tomatoes, and an incredible creamy tahini sauce, all mixed with ribbons of kale. Presenting my recipe for Chicken Kale Salad. I'm craving this kale salad right now!

Ingredients:

SOFTENED KALE:

5 very tightly packed cups Tuscan kale (cavolo nero) , leafy part stripped off stem, sliced into 1 cm / 1/2" ribbons (Note 1)
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 , I use store bought (else poach your own, Note 2)
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 peppe

CREAMY PARMESAN TAHINI DRESSING:

4 tbsp (60 g) tahini , hulled (Note 3)
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:

Step:No:01

Set the oven's temperature to 200°C/425°F (180°C fan).

Step:No:02

Roast tomatoes: Place the tomatoes on a small tray and toss them with the oil, salt, and pepper. After roasting for 12 minutes, let cool on the tray.

Step:No:03

Crispy chickpeas: While still wet, drain the chickpeas and spread them out on a tray. As with tomatoes, bake for ten minutes. Transfer the dried chickpeas from the oven to one side of the tray. Drizzle with oil and season with salt, pepper, and chickpea spices. With a rubber spatula, thoroughly toss, and then put back in the oven for another 20 to 25 minutes, or until crispy (they should clatter!). Note 4).

Step:No:04

To soften kale, rub or crunch it in a big bowl along with the oil, salt, and pepper. Transfer the kale to a big bowl, toss with the oil, and season with salt and pepper. Leave for 20 minutes (this will soften the leaves).

Step:No:05

For the tahini dressing, combine the ingredients in a container that is just big enough to accommodate the stick blender's head. Using additional water if necessary to loosen into a thick but pourable consistency, blitz until smooth (see video).

Step:No:06

Toss: Cover the kale with half of the dressing and toss again. Add the chicken, onion, and most of the tomatoes (reserving a couple for garnish). Throw once more.