Chicken Kale Salad with Crispy Chickpeas

Full recipe

1. 1

   Step 1: Oven - Roast tomatoes 12 min at 200°C/425°F (180°C fan). Roast plain chickpeas 10 min, toss with oil & seasonings, roast 20 min until crispy (same temp).

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   Step 2: Salad - Massage kale, leave 20 min. Blitz dressing. Toss kale, chicken, tomatoes, onion with half. Pile on chickpeas, drizzle with remaining dressing, shower with parmesan. EAT!

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   Step 3: Preheat the oven to 200°C/425°F (180°C fan).

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   Step 4: Toss the tomatoes with their oil, salt and pepper on a small tray. Roast for 12 minutes, then let them cool on the tray.

   
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   Step 5: Drain the chickpeas and spread them, still wet, on a tray. Bake for 10 minutes while the tomatoes roast. Push the oven-dried chickpeas to one side of the tray. Drizzle with the oil, sprinkle with the chickpea spices, salt and pepper, and toss well with a rubber spatula. Return the tray to the oven for a further 20–25 minutes, until the chickpeas are crispy and clatter when moved.

   
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   Step 6: Rub and scrunch the kale with the oil, salt and pepper in a large bowl. Set it aside for 20 minutes to soften the leaves.

   
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   Step 7: Put the dressing ingredients in a jug just large enough to fit the head of a stick blender. Blend until smooth, adding extra water if needed to make a thick but pourable dressing.

   
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   Step 8: Pour half the dressing over the kale and toss. Add the onion, chicken and most of the tomatoes, saving a few for decoration. Toss again.

   
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   Step 9: Transfer the salad to a serving bowl or individual bowls. Top with the remaining tomatoes, all the chickpeas and the eggs, if using. Drizzle with the remaining dressing and sprinkle with extra Parmesan.