Crispy Halloumi Kale Salad with Garlic Tahini Dressing

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.

Course Salad

Cuisine Mediterranean, middle eastern

Keyword 30 minute meal, halloumi, salad, tahini

Prep Time 15

Cook Time 10

Servings

Calories 538kcal

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

US Customary - Metric

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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