Crunchy Roasted Chickpeas & Hot Honey Halloumi Salad
Directions
- 1Drain and dry chickpeas, then toss with sweet paprika, garlic powder, and sea salt.
- 2Roast the seasoned chickpeas at 200°C for 15 minutes in an air fryer or oven until crispy.
- 3Dice the halloumi.
- 4Heat olive oil in a pan and fry the diced halloumi until golden.
- 5Add honey and chilli flakes to the halloumi and cook until sticky and crisp.
- 6Chop the spinach.
- 7Finely dice the cucumber.
- 8Finely dice the red onion and soak in water to reduce its sharpness.
- 9Chop the mint and parsley.
- 10Combine chopped spinach, cucumber, red onion, pomegranate seeds, mint, and parsley in a large bowl.
- 11Prepare the dressing by combining extra virgin olive oil, lemon juice, tahini, sea salt, and black pepper in a blender and blend until smooth.
- 12Add the cooled roasted chickpeas to the salad bowl.
- 13Add the hot honey halloumi to the salad bowl.
- 14Drizzle the dressing over the salad.
- 15Toss all ingredients together until well combined.
- 16Serve and enjoy.
Ingredients
- 400 g chickpeas, drained
- 0.5 tsp sweet paprika
- 0.5 tsp garlic powder
- to taste sea salt
- 1 tbsp olive oil
- 250 g halloumi, diced
- 1 tbsp honey
- to taste chilli flakes
- 4 handfuls spinach, chopped
- 2 cups cucumber, finely diced
- 0.25 red onion, finely diced
- 0.5 cup pomegranate seeds
- small bunch mint
- small bunch parsley, chopped
- 2 tbsp extra virgin olive oil
- 0.5 lemon juice
- 1 tsp tahini
- black pepper
Equipment
air fryerbaking paperpanbowlchopping boardknifeblenderspoonsfork
Tips
- Keep the greens and halloumi separate if storing – the halloumi can go rubbery and spinach gets soggy. Add both fresh when serving.
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