Sweet potato & halloumi salad with crispy chickpeas, pickled onion, massaged kale, and honey mustard dressing!! Crispy chickpeas are my go to for protein in a salad, and I love the combo of the sweet potato and salty fried halloumi! To make, slice up 1 sweet potato and rinse and drain 1 can of chickpeas. add to a baking sheet and toss with oil, salt and pepper, and some cumin. bake for 25-30 minutes at 425 F, stirring halfway, until chickpeas are crispy and sweet potatoes are fully baked and crisp on the outside. To make halloumi, cut about 6 oz into slices, add a little oil to a pan on medium heat, and fry for about 3-4 minutes on each side until golden brown. Massage 1 bunch of kale (stems removed) with olive oil and salt to break down the fibers (important!!!) For honey mustard dressing, whisk together 2.5 tbsp Dijon mustard, 2 tsp honey, 3 tbsp red wine vinegar, 2 tbsp olive oil, and a pinch of salt and pepper!! Add massaged kale to a bowl along with sweet potatoes and chickpeas, fried halloumi, pickled onions (I make my own and have a recipe on my blog!) and honey mustard dressing! Serves two!!!
