Warm Kale & Quinoa Halloumi Salad with Crispy Chickpeas

CURRIED CRISPY CHICKPEAS:

1. Preheat the oven to 400F. (Alternatively, pre-heat the air fryer to 400F for 5 minutes if air frying).
2. Rinse and drain chickpeas thoroughly under cold water.
3. Pat very dry with a clean dish towel or paper towels.
4. Remove any chickpea skin that comes off while drying.
5. Toss the chickpeas in a generous drizzle of olive oil, 1/2 tsp smoked paprika, 1/2 tsp paprika, 1/2 tsp curry powder, 1/3 tsp salt, 1/2 tsp garlic powder, and a dash of black pepper, coating evenly.
6. If baking: Bake for 35 minutes, tossing halfway through.
7. If air frying: Add the chickpeas to the preheated air fryer and air fry for 20 minutes, flipping halfway through.

GRILLED HALLOUMI:

1. Slice halloumi into 1/2 inch thick pieces.
2. Cook in a pan lightly greased with olive oil for 1 minute on each side or until crispy.

WARM KALE & QUINOA HALLOUMI SALAD:

1. Wash kale and remove the stems. Pat dry and roughly chop it up.
2. Add 1/4 cup Tessemaes Organic Lemon Garlic Dressing & Marinade to the kale and massage the salad with your hands.
3. Add 1 minced garlic clove, 1/3 tsp salt, and pepper to taste, and massage again.
4. Toss in 1/3 - 1/2 cup Parmesan cheese.
5. Add in 1 cup cooked warm quinoa and top with the grilled halloumi, crispy chickpeas, and 1 avocado.