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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.
Flip the pieces and repeat on the other side, cooking for about an additional 1 minute. 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, green onion and avocado, tossing to combine. Top with the crispy halloumi and serve.