Warm Quinoa Halloumi Salad With Crunchy Chickpeas

Warm Quinoa Halloumi Salad with Crunchy Chickpeas captures a mix of cozy and nourishing flavors. It's hearty, full of texture, and offers a satisfying meal experience. Perfect for any season.

By @healthymoodsf

Original recipe source

Cook time: 55 minutes

Servings: 4

Ingredients

• 1 can chickpeas
• 2 tablespoons olive oil
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon paprika
• 0.5 teaspoon curry powder
• 0.33 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.125 teaspoon black pepper
• 0.125 teaspoon smoked paprika
• 1 unit garlic clove
• 2 tablespoons lemon juice
• 0.75 teaspoon lemon zest
• 0.5 teaspoon Dijon mustard
• 0.5 teaspoon maple syrup
• 0.25 teaspoon salt
• 0.33 cup olive oil
• 0.125 teaspoon black pepper
• 2 bunches dino kale
• 0.5 cup Parmesan cheese
• 1 cup quinoa
• 8 slices halloumi
• 1 teaspoon olive oil
• 1 cup quinoa
• 1 unit avocado

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse and drain 1 can of chickpeas. Thoroughly dry them using a clean towel and remove any loose skins.
3. In a bowl, toss the chickpeas with a generous drizzle of olive oil, 1/2 teaspoon each of smoked paprika, paprika, and curry powder, 1/3 teaspoon salt, 1/2 teaspoon garlic powder, and a dash of black pepper until well coated.
4. Spread the chickpeas on a baking sheet and bake for 35 minutes, tossing halfway through. Once baked, sprinkle with a bit more smoked paprika, toss again, and set aside.
5. Prepare the lemon vinaigrette by smashing 1 garlic clove and transferring it to a small bowl. Stir in 2 tablespoons lemon juice, 3/4 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1/2 teaspoon maple syrup, and 1/4 teaspoon salt. While whisking, slowly drizzle in 1/3 cup of olive oil until emulsified. Season with black pepper to taste.
6. Wash and destem 2 bunches of Dino kale, then pat dry and roughly chop. Add the prepared lemon vinaigrette and massage the kale with your hands for about 2 minutes until tender.
7. Toss in 1/3–1/2 cup of grated Parmesan cheese with the massaged kale.
8. Cook 1 cup of quinoa according to package instructions if not already cooked, and keep warm.
9. Slice 6–8 pieces of halloumi into 1/2-inch thick slices and sear in a lightly oiled skillet over medium heat for 1–2 minutes per side, until golden and crispy.
10. To assemble the salad, place the massaged kale with Parmesan on a serving platter.
11. Add the warm cooked quinoa to the kale and toss gently to combine.
12. Top the quinoa with seared halloumi slices, crispy chickpeas, and 1 sliced avocado.