GARLIC TAHINI:
¼ cup extra-virgin olive oil
¼ cup tahini
2 tablespoons freshly squeezed lemon juice
2 cloves Veggie Box garlic, minced
Kosher salt, as needed
Freshly ground black pepper, as needed
KALE SALAD:
2 tablespoons extra-virgin olive oil
8 ounces Halloumi cheese, cut into ½” slices
1 bunch Veggie Box kale, ribs removed and shredded
1 15.5-ounce can chickpeas, rinsed and drained
1/3 cup packed Veggie Box parsley leaves
1/2 Veggie Box onion, thinly sliced

2 tablespoons freshly squeezed lemon juice 2 cloves Veggie Box garlic, minced 2 tablespoons extra-virgin olive oil 8 ounces Halloumi cheese, cut into ½” slices 1 bunch Veggie Box kale, ribs removed and shredded 1 15.5-ounce can chickpeas, rinsed and drained 1/3 cup packed Veggie Box parsley leaves 1/2 Veggie Box onion, thinly sliced

In a small bowl whisk together the olive oil, tahini, lemon juice, garlic and 3 tablespoons of water until smooth. Season to taste with salt and pepper. Set aside until ready to use.

Heat a large nonstick skillet over medium heat. Add the olive oil and heat through. Add the cheese to the pan and cook until the cheese is golden brown, about 1 minute per side. Remove to a plate then tear into pieces and set aside.

Add the kale to a large salad bowl or mixing bowl and massage the dressing into the kale. Add the chickpeas, parsley and onion, tossing to combine. Top with the crispy halloumi and serve.