Chicken, Kale and Chickpea Pasta Salad with Lemon-Tahini Dressing

Instructions

1. 1

   Preheat the oven to 190°C/375°F conventional. While it heats, drain the chickpeas and measure 240 g drained weight, then pat them thoroughly dry. Remove tough kale stems, finely shred the leaves and grate the Parmesan.

2. 2

   Spread the chickpeas on a 35 × 25 cm rimmed baking tray. Toss with 15 ml olive oil, the smoked paprika and 0.25 tsp salt. Roast on the upper-middle shelf for 35–40 minutes, shaking halfway through, until golden and dry on the outside.

3. 3

   At the same time, arrange the chicken thighs flat in a separate 30 × 20 cm shallow baking dish. Coat with 5 ml olive oil and 0.25 tsp salt. Roast on the lower-middle shelf for 25–30 minutes, until the thickest parts reach 74°C/165°F; continue cooking if necessary. Rest the cooked chicken for 5 minutes, then slice on a board.

4. 4

   While the trays roast, bring 3000 ml water and the remaining 1 tsp salt to a boil over high heat in a covered 4-litre saucepan. Add the dry fusilli and cook uncovered at a steady boil for 10–12 minutes, or according to the packet, until tender.

5. 5

   While the pasta boils, finely grate the garlic into a large salad bowl. Whisk in the remaining 30 ml olive oil, lemon juice, tahini, Dijon mustard, black pepper and remaining 60 ml water until smooth.

6. 6

   Drain the pasta well. Take 2 tbsp dressing from the salad bowl and toss it with the pasta on a large platter. Spread the pasta out and let it cool for about 10 minutes while the roasting finishes.

7. 7

   Add the kale to the dressing remaining in the bowl and massage for 1 minute to soften it. Add the cooled pasta, sliced chicken and Parmesan, then toss thoroughly.

8. 8

   Fold in the roasted chickpeas just before serving. Divide into four portions and serve slightly warm or at room temperature. Refrigerate leftovers in shallow covered containers within 2 hours.