Mold Detox Friendly Za'atar Chicken and Kale Salad with Tahini Dressing
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken thighs (about 1.5 lb total)
- 2 tbsp za'atar
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp extra virgin olive oil, divided
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
Ingredient noteThe Mold Detox diet limits beans and legumes like chickpeas because dried, stored beans can carry mold and mycotoxins, but the modest, well-rinsed and cooked serving here (about 1/2 cup or less per serving) is likely tolerated by many. If you prefer to always avoid chickpeas, please tap it and change its rating to Red.
- 1 tsp extra virgin olive oil
- ¼ tsp kosher salt
For the tahini dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
- 2–3 tbsp water, to thin
- ¼ tsp kosher salt
For the salad
- 1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- 1 tbsp extra virgin olive oil
- ¼ tsp kosher salt
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- ¼ cup dry-roasted pumpkin seeds (pepitas)
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chickpeas dry with paper towels, spread them on a sheet pan, drizzle with 1 tsp olive oil, and sprinkle with 1/4 tsp salt. Roast for 20–25 minutes, shaking the pan halfway through, until the chickpeas are golden and crisp.
- 2
While the chickpeas roast, combine the za'atar, turmeric, cumin, 1/2 tsp salt, and black pepper in a small bowl. Pat the chicken thighs dry, then rub them all over with 1 tbsp of the olive oil followed by the spice mixture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!