Crispy Halloumi Kale Salad with Garlic Tahini Dressing
Prep Time: 15 minutesmins
Cook Time: 10 minutesmins
This kale salad topped with crispy, fried halloumi cheese is a summer favorite!
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This kale salad is inspired by Mediterranean dishes like tabbouleh and crispy halloumi. The salad is topped with salty fried pieces of halloumi, chickpeas, parsley, green onion and avocados in a creamy garlic and tahini dressing. Because kale is a tougher green, this salad can be made in advance without getting soggy. This also makes it a great option for meal prepping. Be sure to massage the dressing into the kale before serving. This helps to tenderize the kale and makes it much more enjoyable.
Crispy Halloumi Kale Salad with Garlic Tahini Dressing
Tahini – The base of this salad dressing is tahini mixed with olive oil and lemon juice. Tahini is made from blended/ground hulled sesame seeds and has a creamy texture and nutty flavor.
Halloumi – This salty, “squeaky” cheese from Cyprus is pan-fried until a crispy exterior forms. The cheese can be found at Greek markets, natural foods, specialty foods stores, and some supermarkets like Whole Foods. If you can’t find halloumi cheese you can substitute paneer which has a similar texture.
Kale – I prefer to use Tuscan kale (also called Lacinato or Dinosaur Kale) in this salad. While it’s deeper in color it’s also slightly more tender than curly kale. While curly kale can also be used, I prefer the texture of Tuscan kale. I remove the tough ribs from the leaves and finely chop them. The dressing is massaged into the kale to help tenderize it.
Chickpeas – Chickpeas, also called garbanzo beans, add texture and protein to this salad while keeping it vegetarian. I use a can of rinsed and drained chickpeas to cut down on prep time though 1½ cups of cooked chickpeas can be used in place of the canned ones.
How to Make Crispy Halloumi Salad
Step 1: Make the garlic tahini dressing.
In a small bowl whisk together the olive oil, tahini, lemon juice, garlic and 3 tablespoons of water until smooth. Season to taste with salt and pepper. Set aside until ready to use.
Step 2: Fry the halloumi.
Heat a large nonstick skillet over medium heat. Add the olive oil and heat through. Add the cheese to the pan and cook until the cheese is golden brown, about 1 minute.
Step 3: Flip and continue to fry the cheese.
Flip the pieces and repeat on the other side, cooking for about an additional 1 minute. Remove to a plate then tear into pieces and set aside.
Step 4: Massage kale.
Add the kale to a large salad bowl or mixing bowl and massage the dressing into the kale.
Step 5: Assemble salad and serve.
Add the chickpeas, parsley, green onion and avocado, tossing to combine. Top with the crispy halloumi and serve.
Tips and Tricks for This Recipe
Serving suggestions
Serve this kale salad on its own for a vegetarian entrée or serve it alongside a protein like roasted chicken or seared steak.
Swaps and Additions
Also, customize this salad by adding additional nuts and seeds like sunflower seeds.
Swap Tuscan kale for curly kale or a bag of pre-cut kale. I prefer to cut the kale myself since pre-cut bags often include tough stems.
1large bunch Tuscan kale,ribs removed and shredded
115.5-ounce can chickpeas, rinsed and drained
⅓cuppacked flat-leaf parsley leaves
2medium green onions,thinly sliced
1medium Hass avocado,pitted peeled and diced
Instructions:
For the garlic tahini:
In a small bowl whisk together the olive oil, tahini, lemon juice, garlic and 3 tablespoons of water until smooth. Season to taste with salt and pepper. Set aside until ready to use.
For the kale salad:
Heat a large nonstick skillet over medium heat. Add the olive oil and heat through. Add the cheese to the pan and cook until the cheese is golden brown, about 1 minute.
Flip the pieces and repeat on the other side, cooking for about an additional 1 minute. Remove to a plate then tear into pieces and set aside.
Add the kale to a large salad bowl or mixing bowl and massage the dressing into the kale.
Add the chickpeas, parsley, green onion and avocado, tossing to combine. Top with the crispy halloumi and serve.
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@cookingwithcocktailrings
I happened to have all the ingredients for this so threw it together for my daughter and her college friends. They loved it. I added in a step of roasted the chickpeas in the oven with some sumac, thyme, oregano, salt and olive oil.
Easy to make and delicious! I made more dressing to keep in the fridge. Yum!
so happy to hear it!! Thanks for sharing Annie!
I happened to have all the ingredients for this so threw it together for my daughter and her college friends. They loved it. I added in a step of roasted the chickpeas in the oven with some sumac, thyme, oregano, salt and olive oil.
I’m so happy to hear that! Thank you so much for sharing Darla! And the crispy roasted chickpeas sound like an amazing addition!
Made this last night and it was awesome! I’ve never had halloumi before and it was a wonderful recipe for a first timer. Can’t wait to make it again!