This Halloumi and Chickpea Salad with Harissa Tahini Dressing is a fun and healthy, gluten free and vegetarian lunch or dinner recipe. It’s made with whole food ingredients like kale, roasted sweet potato, crispy chickpeas and warm halloumi. Finish it off with a creamy harissa tahini dressing for a flavorful, unique, and nourishing salad that you’ll actually crave!
I’ve been making harissa tahini dressing for almost 2 years now. It pretty much elevates any salad or bowl by adding flavor and creaminess. The best part? It’s super easy to make.
My latest vessel for harissa tahini dressing is this Halloumi and Chickpea Salad. The combination of halloumi, chickpeas, sweet potato and kale just felt right, honestly. These elements provide nutrients (hello plant-based protein, fiber & complex carbs!), texture, and flavor, making this the well-rounded salad of my dreams.
So say goodbye to your boring salad combos that you eat on repeat every single week, and say hello to this new one! I think you’re going to love how unique, warming and flavorful this Halloumi and Chickpea Salad is.
Why You’ll Love this Halloumi and Chickpea Salad
- This is a loaded salad that you will actually crave!
- It’s the perfect balance of sweet, spicy, salty and creamy.
- It packs a vegetarian protein punch!
- Leftovers store well so you can even make it for meal prep.
- This is a flavorful and unique salad pairing that’s just as perfect in the winter as it is in the summer.
What You Need to Make this Halloumi and Chickpea Salad
For the Salad:
- Chickpeas (Garbanzo Beans): This legume is high in fiber and protein! I just use the canned kind for convenience.
- Sweet Potato: Cubes of sweet potato get roasted until they’re tender and golden, providing some extra sweetness and nutrients to this salad. You can either wash them thoroughly before cubing, or peel them first if you prefer.
- Olive Oil: A small amount of olive oil to toss with the chickpeas and sweet potatoes prior to roasting.
- Lacinato (Dino) Kale: This is my preferred variety of kale because it’s less bitter and more tender. However, normal curly kale will also work in this recipe. Either way, be sure to remove the ribs and stems prior to chopping.
- Salt & Pepper: Season the chickpeas and sweet potatoes to taste with salt & pepper.
For the Harissa Tahini Dressing:
- Tahini: Tahini originated in the Middle East and is essentially sesame butter. It has an earthy flavor and silky texture. It’s the perfect ingredient for making a creamy dressing! I highly recommend using a quality one like Soom and NOT Trader Joe’s.
- Harissa Paste: This North African red chili paste is spicy and smoky. Each brand varies in it’s spice-level. For this recipe, I used Trader Joe’s brand which is pretty spicy but if you’re using a milder one, you can increase the amount.
- Maple Syrup: A splash of maple syrup or honey to naturally sweeten this dressing and balance out the spiciness of the harissa.
- Lemon Juice: I love the acidity that some fresh lemon provides to this dressing!
- Water: Thin out the dressing with several tablespoons of water.
- Salt: Season to taste with kosher salt.
How To Make this Halloumi and Chickpea Salad
Roast Chickpeas and Sweet Potato:
First, preheat your oven to 425F. After draining and rinsing your chickpeas, rub them between a dish towel or paper towel to dry them off and remove the loose skins.
Add chickpeas and chopped sweet potato to a large baking sheet, drizzle with olive oil and season with salt & pepper. Toss until fully coated.
Then, spread them out evenly on the baking sheet so that nothing is overlapping. This will ensure that the sweet potato and chickpeas don’t get soggy.
Transfer baking sheet to the oven for 25 minutes, or until sweet potatoes are tender and chickpeas are somewhat crispy. Let cool slightly before adding to the salad.
Pan Fry the Halloumi:
Meanwhile, bring a large non-stick pan to medium heat. Once hot, add slices of halloumi and cook until golden (about 2-3 minutes per side). Remove from the pan and set aside.
If you don’t own a non-stick pan, you can just try adding a bit of olive oil prior to adding the halloumi. This should also work on a grill or grill pan if you have access!
Prepare the Harissa Tahini Dressing:
Next, in a small bowl or jar, add all harissa tahini dressing ingredients and stir or shake until combined. Adjust water as needed to get to your desired consistency! It will thicken up as it sits.
Massage the Kale:
Then, add chopped kale to a large bowl and then pour almost all of the harissa tahini dressing over top, reserving some for later. Massage the dressing into the kale with your hands.
Don’t be shy with this! It will help make the kale more tender and less bitter so it’s overall a more enjoyable eating experience 😉
Assemble the Salad & Enjoy:
Finally, top the massaged kale with the roasted sweet potato & chickpeas, halloumi & the remaining harissa tahini dressing. Optionally, garnish with some chopped parsley. Enjoy!
What is Halloumi?
Halloumi is a semisoft cheese that comes from the Middle East. It’s flavor is slightly tangy and salty, while the texture is stretchy and rubbery. Since it has a high melting point, it’s often known as a grilling cheese. You can get a nice golden char on it without it turning into a melty mess!
Trader Joe’s sells halloumi seasonally, which is likely the best bang for your buck. However, in the off-season, you can find it at other large grocers and specialty stores.
Are there any Substitutes for Halloumi?
Halloumi is a great touch here but it can be a bit difficult to find and sometimes expensive. If you’re looking for an alternative, try substituting crumbled feta. Obviously this means you can skip the pan-frying step and just add it directly to the salad when assembling.
Can I Make this Halloumi and Chickpea Salad Ahead of Time?
You can certainly prep some of the elements of this salad ahead of time. The harissa tahini dressing will store well in the fridge if you’d like to prep it a day (or more) ahead. However, you may need to add more water when you’re ready to serve it because it tends to thicken up.
You can also chop up all the kale ahead of time and store it in an airtight container.
The sweet potato and chickpeas can be roasted ahead of time, but please note that the chickpeas will likely lose some of their crispiness when they’re stored in the fridge.
Lastly, the halloumi can also be pan fried ahead of time but I think it tastes the best when eaten fresh. Luckily, it only takes a few minutes!
Expert Tips:
- Use an extra large baking sheet: It’s important that nothing is overlapping so that the chickpeas and sweet potato don’t steam and get mushy. Either use an extra large baking sheet, or 2 normal sized ones.
- Thoroughly massage dressing into the kale: Just trust! Using your hands to massage the kale will give it a much better texture and flavor.
- Double the dressing: This is a lightly dressed salad so if you prefer more, just double all of the harissa tahini dressing ingredients! I especially recommend this if you’re meal prepping it because it helps revive the leftovers.
How Should I Store the Leftovers?
Since this is a kale-based salad, the leftovers keep pretty well! Transfer the fully dressed and assembled salad to an airtight container and store it in the fridge. The chickpeas may become less crispy as it sits, but it’ll still be delicious.
You may also want to add a bit more harissa tahini dressing when you’re ready to eat the leftovers, as it’ll soak into the kale while it sits.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Salad Recipes?
- Winter Pear Salad with Prosciutto Wrapped Chicken
- Kale Salad with Miso Tahini Dressing
- Pesto Caesar Kale Salad with Delicata Squash
- Copycat Sweetgreen Crispy Rice Bowl
Halloumi and Chickpea Salad with Harissa Tahini Dressing
Equipment
- large baking sheet
- non-stick pan
- small jar or bowl
- large salad bowl
Ingredients
For the Salad:
- 1 tbsp olive oil
- 1 can chickpeas (15oz), drained & rinsed
- 1 medium sweet potato (12oz), cut into 3/4" cubes
- salt & pepper to taste
- 8-9 oz halloumi thinly sliced
- 1 bunch lacinato kale ribs & stems removed, chopped (about 5 heaping cups)
For the Harissa Tahini Dressing – SEE NOTE*:
- 3 tbsp tahini
- ½ tbsp harissa paste **
- 2 tsp maple syrup or honey
- juice from ½ small lemon
- 3 tbsp water
- salt to taste
Instructions
- Preheat oven to 425F. After draining and rinsing your chickpeas, rub them between a dish towel or paper towel to dry them off and remove the loose skins.1 can chickpeas
- Add chickpeas and chopped sweet potato to a large baking sheet, drizzle with olive oil and season with salt & pepper. Toss until fully coated. Then, spread out evenly on the baking sheet so that nothing is overlapping.1 medium sweet potato, 1 tbsp olive oil, salt & pepper, 1 can chickpeas
- Transfer baking sheet to the oven for 25 minutes, or until sweet potatoes are tender and chickpeas are somewhat crispy. Let cool slightly.
- Meanwhile, bring a large non-stick pan to medium heat. Once hot, add slices of halloumi and cook until golden (about 2-3 minutes per side). Remove from the pan and set aside.8-9 oz halloumi
- In a small bowl or jar, add all harissa tahini dressing ingredients and stir or shake until combined. Adjust water as needed to get to your desired consistency! It will thicken up as it sits.3 tbsp tahini, ½ tbsp harissa paste, 2 tsp maple syrup, juice from ½ small lemon, 3 tbsp water, salt
- Add chopped kale to a large bowl and then pour almost all of the harissa tahini dressing over top, reserving some for later. Massage the dressing into the kale with your hands.1 bunch lacinato kale
- Top the massaged kale with the roasted sweet potato & chickpeas, halloumi & the remaining harissa tahini dressing. Optionally, garnish with some chopped parsley. Enjoy!
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
The harissa tahini dressing is the MVP!!! This salad was filled with nutritious ingredients and packed with flavor.
TRUTH. Thank you so much!!