Crunchy Roasted Chickpeas & Hot Honey Halloumi Salad

35 mins
Serves 8
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Directions

  1. 1Drain and dry chickpeas, then toss with sweet paprika, garlic powder, and sea salt.
  2. 2Roast the seasoned chickpeas at 200°C for 15 minutes in an air fryer or oven until crispy.
  3. 3Dice the halloumi.
  4. 4Heat olive oil in a pan and fry the diced halloumi until golden.
  5. 5Add honey and chilli flakes to the halloumi and cook until sticky and crisp.
  6. 6Chop the spinach.
  7. 7Finely dice the cucumber.
  8. 8Finely dice the red onion and soak in water to reduce its sharpness.
  9. 9Chop the mint and parsley.
  10. 10Combine chopped spinach, cucumber, red onion, pomegranate seeds, mint, and parsley in a large bowl.
  11. 11Prepare the dressing by combining extra virgin olive oil, lemon juice, tahini, sea salt, and black pepper in a blender and blend until smooth.
  12. 12Add the cooled roasted chickpeas to the salad bowl.
  13. 13Add the hot honey halloumi to the salad bowl.
  14. 14Drizzle the dressing over the salad.
  15. 15Toss all ingredients together until well combined.
  16. 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.