Crunchy Chickpea Kale Salad

Serves 4
Time 35 minutes


1 410g can chickpeas, drained and rinsed

2 tbsp extra virgin olive oil

1 tbsp nutritional yeast

1 tbsp turmeric powder

Salt and pepper

1 bunch kale, destemmed, finely chopped

200g halloumi, diced



¼ cup tahini

½ clove garlic, minced

Juice of 1 lemon

¼ cup honey

2 tbsp extra virgin olive oil

½ cup Greek yoghurt



Preheat oven to 180°C. Line a baking tray with baking paper.

Plae the chickpeas in a large bowl with the extra virgin olive oil, nutritional yeast, turmeric and salt and pepper to taste. Stir well to combine. Spread out on the lined baking tray and roast for 20-25 minutes or until crispy and golden. Let cool.
In a serving bowl, make the dressing by adding tahini, garlic, lemon juice, honey, olive oil and Greek yoghurt to the base and whisking together until combined. Season to taste with salt and pepper, then add the kale and toss to coat.

Heat a non-stick frypan over high heat and fry the halloumi on both sides until golden. Add to the salad and then top with crunchy chickpeas.