Crispy Halloumi Kale Salad with Garlic Tahini Dressing
jump toRECIPE
This crispy halloumi 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. This is a go-to of mine when I want something fresh and flavorful – same category as this simple shredded kale salad or kale harvest grain bowl.
Why You’ll Love This Recipe
- Crunchy, satisfying texture. Crispy-fried halloumi adds a salty, golden bite that contrasts beautifully with tender kale.
- Bold, creamy dressing. The garlic-tahini dressing brings nutty, bright flavor that elevates every bite.
- Stands up to make-ahead. Because kale is hearty, this salad won’t get soggy if made ahead or dressed in advance.
Key Ingredients in This Recipe
- 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.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Nuts: Customize this salad by adding additional nuts and seeds like sunflower seeds.
- Kale: 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.
- Dressing: The garlic tahini dressing can be swapped with a simple vinaigrette for a lighter dressing.
- Grains: Add grains like bulgur, quinoa or farro to turn this salad into a grain bowl for a heartier meal.
How to Prep this Salad in Advance
You can fry the halloumi, prep the dressing, and wash the kale in advance. Wait to combine everything until just before serving so the halloumi stays crispy.
How to Make Crispy Halloumi Salad (Step-by-Step)
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.
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.
Serving suggestions
Serve this kale salad on its own for a vegetarian entrée or serve it alongside a protein like dry-brined whole herb roasted chicken or pan-seared flank steak.
FAQ – Frequently Asked Questions
Yes, paneer is a common substitute that fries well and holds its shape.
Tuscan kale (also called Lacinato or dinosaur kale) is preferred because it’s slightly more tender. But curly kale works too. Be sure to remove tough ribs and chop finely.
Massaging helps break down kale’s fibrous structure, making it more tender and better able to absorb flavor.
You can fry the halloumi, prep the dressing, and wash the kale in advance. Wait to combine everything until just before serving so the halloumi stays crispy.
Other Recipes to Try
If you enjoy this kale salad recipe, I recommend checking out these:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Crispy Halloumi Kale Salad with Garlic Tahini Dressing
Rate this Recipe
Ingredients:
For the garlic tahini:
- ¼ cup extra-virgin olive oil
- ¼ cup tahini
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the kale salad:
- 2 tablespoons extra-virgin olive oil
- 8 ounces Halloumi cheese, cut into ½” slices
- 1 large bunch Tuscan kale, ribs removed and shredded
- 1 15.5-ounce can chickpeas, rinsed and drained
- ⅓ cup packed flat-leaf parsley leaves
- 2 medium green onions, thinly sliced
- 1 medium 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.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
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!
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!
Easy to make and delicious! I made more dressing to keep in the fridge. Yum!
so happy to hear it!! Thanks for sharing Annie!
This was awesome. Not keen on kale but trying out recipes to get me to eat it, and this was a winner. Thank you
So happy to hear you enjoyed Maria! I find massaging the kale with the dressing really helps improve the texture!
My absolute favorite salad I make this once a week and find myself craving it! Super easy to make and delicious!
Thanks for sharing Nikki!! So happy this is in your rotation!!