Directions
- 1Toss chickpeas with paprika, garlic powder, and salt. Bake in oven or air fryer at 200°C for 15 minutes.
- 2Fry halloumi in a pan until browned, then add honey and chilli flakes. Fry until golden and crispy.
- 3Mix spinach, cucumber, avocado, red onion, pomegranate seeds, mint, and parsley.
- 4Add the cooled chickpeas and halloumi to the salad.
- 5Whisk together EVOO, lemon juice, pepper, salt, tahini, and stevia for the dressing.
- 6Pour dressing over the salad and mix well.
Ingredients
- 400 g chickpeas, drained
- 0.5 teaspoon sweet paprika
- 0.5 teaspoon garlic powder
- 1 sea salt
- 1 tablespoon olive oil
- 250 g halloumi, diced
- 1 tablespoon honey
- 1 chilli flakes
- 4 handfuls spinach, roughly chopped
- 2 cups finely diced cucumber
- 1 avocado, roughly chopped
- 0.25 red onion, finely diced, soaked in water
- 0.5 cup pomegranate seeds
- 1 small bunch mint leaves & parsley sprigs, finely chopped
- 2 tablespoons EVOO
- 0.5 lemon juice
- 1 black pepper
- 1 sea salt
- 1 teaspoon tahini
- 1 teaspoon Stevia
Equipment
oven or air fryernon-stick pan
Related recipes
Pineapple Cucumber Salad
Greek · Salad
Summer Peach Salad
Greek · Salad
Salade fraîche d'été
Greek · Salad5m
Salade aux pois chiches croustillants
Greek · Salad25m
Greek chicken orzo salad
Greek · Salad12m
Watermelon Carpaccio with Feta-Basil-Pistachio
Greek · Salad
Lemon Dill Quinoa Chicken Salad
Greek · Salad
Taboulé Gaspacho
Greek · Salad
Naughty Salad
Greek · Salad35m
Hot Honey Feta Pasta Salad
Greek · Salad10m
WATERMELON + CHERRY SALAD
Greek · Salad
New Salad
Greek · Salad