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).

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!

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

Roast tomatoes - Toss the tomatoes with the oil, salt and pepper on a small tray. Roast 12 minutes, then cool on the tray.

Crispy chickpeas - Drain the chickpeas then spread on a tray (still wet). Bake 10 minutes (same time as tomatoes). Push the oven dried chickpeas to one side of the tray. Drizzle with the oil and sprinkle with the chickpea spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further 20 – 25 minutes until they're crispy (They should clatter! Note 4).

Soften kale - Rub/scrunch the kale with the oil, salt and pepper in a large bowl. Put the kale in a large bowl then drizzle with the oil and add the salt and pepper. Set aside for 20 minutes (softens leaves).

Tahini dressing - Put the ingredients in a jug just large enough to fit the head of a stick blender. Blitz until smooth, using extra water if needed to loosen into a thick but pourable consistency (see video).

Toss - Pour half the dressing over the kale and toss. Add onion, chicken and most of the tomatoes (save a few for decoration). Toss again.

Serve - Transfer into a serving bowl or individual bowls. Top with remaining tomatoes, all the chickpeas and eggs if using. Drizzle with remaining sauce then sprinkle with extra parmesan. DIG IN. SWOON!