Pregnancy Friendly Za'atar Chicken and Kale Salad with Tahini Dressing
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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
- 2 tbsp extra virgin olive oil, divided
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 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.
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