Directions

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1. Set the air fryer to 200 degrees C.
2. Drain the can of chickpeas, rinse and pat dry. Place in a bowl and add the paprika, cumin, chilli powder, salt, and pepper, and drizzle with some olive oil.
3. Add chickpeas to air fryer and roast for approx. 10-12 minutes – keep an eye on them periodically.
4. Once the chickpeas have been added to the air fryer, rinse the kale and place in a large bowl. Massage the kale with some olive oil, lemon juice, salt, and pepper.
5. Dice the cucumber, tomatoes, and red onion. Sprinkle with a pinch of salt and pepper and add to the kale.
6. While the chickpeas are roasting, set a pan to a medium-high heat and add some olive oil.
7. Slice the halloumi into 1-2 inch slices and carefully place in oil once hot. Fry for 2-4 minutes per side, or until crispy.
8. Once the chickpeas are cooked, add them to the kale salad and stir.
9. Once cooked, top with the halloumi and add the tahini sauce.

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1. Add the tahini, garlic, lemon juice, olive oil, honey, salt, and pepper to a bowl and stir.
2. Drizzle on top of the salad, and enjoy!