Hearty Green Salad with Chickpeas, Pickled Cauliflower, and Seared Halloumi | America's Test Kitchen

Ingredients

• ¼ cup cider vinegar
• 2 teaspoons honey
• 1 teaspoon table salt, divided
• 2 cups (1-inch) cauliflower florets
• ½ teaspoon plus 2 tablespoons extra-virgin olive oil, divided
• 4 ounces halloumi cheese, cut into 4 slices
• ½ small head green leaf lettuce (4 ounces), torn into bite-size pieces
• ½ small head radicchio (3 ounces), cored and sliced thin
• ⅔ cup canned chickpeas, rinsed
• 3 tablespoons plain Greek yogurt
• 2 tablespoons tahini
• 1 small garlic clove, minced
• ½ teaspoon ground dried Aleppo pepper
• 6 ounces seedless red grapes, halved (1 cup)