Warm Quinoa Halloumi Salad with Crunchy Chickpeas

1. **Prepare Lemon Vinaigrette:** Smash 1 garlic clove with the flat side of a knife, then transfer it to a small bowl. Stir in 2 tablespoons lemon juice, 0.5 teaspoon maple syrup, 0.75 teaspoon grated lemon zest, and 0.5 teaspoon Dijon mustard. While whisking, slowly drizzle in 1/3 cup olive oil until emulsified. Season with 1/4 teaspoon salt and black pepper to taste.
2. **Prepare Curried Crispy Chickpeas:** Preheat oven to 400°F (or air fryer to 400°F for 5 minutes). Rinse, drain, and thoroughly dry 1 can of chickpeas using a clean towel; remove any loose skins. Toss the chickpeas with a generous drizzle of olive oil, 0.5 teaspoon each of smoked paprika, regular paprika, curry powder, 0.33 teaspoon salt, 0.5 teaspoon garlic powder, and a dash of black pepper until well coated. Spread on a baking sheet and bake for 35 minutes, tossing halfway. (If using an air fryer: Air fry chickpeas for 20 minutes, shaking halfway through). Sprinkle with a bit more smoked paprika after baking, toss again.
3. **Prepare Grilled Halloumi:** Slice halloumi into ½-inch thick pieces. Sear in a lightly oiled skillet for 1–2 minutes per side, until golden and crispy.
4. **Prepare Kale:** Wash and destem 2 bunches of Dino kale, then pat dry and roughly chop. Ensure the kale is dry.
5. **Assemble the Salad:** Add the prepared Lemon Vinaigrette to the chopped kale and massage with your hands until tender. Toss in 1/3–1/2 cup grated Parmesan. Add 1 cup warm cooked quinoa and top with the grilled halloumi, crispy chickpeas, and 1 sliced avocado. Serve immediately and enjoy.