Crunchy Roasted Chickpeas & Hot Honey Halloumi Salad

Serves 1
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Directions

  1. 1Cover the chickpeas in the sweet paprika & garlic powder and add sea salt to taste.
  2. 2Cover the chickpeas in the sweet paprika & garlic powder and add sea salt to taste.
  3. 3Cover the chickpeas in the sweet paprika & garlic powder and add sea salt to taste.
  4. 4Toss until well covered & bake in the oven or air fryer for 15mins on 200°C.
  5. 5Toss until well covered & bake in the oven or air fryer for 15mins on 200°C.
  6. 6Toss until well covered & bake in the oven or air fryer for 15mins on 200°C.
  7. 7Fry the halloumi in a heated non-stick pan until slightly brown, then pour in the honey & sprinkle on the chilli flakes.
  8. 8Fry the halloumi in a heated non-stick pan until slightly brown, then pour in the honey & sprinkle on the chilli flakes.
  9. 9Fry the halloumi in a heated non-stick pan until slightly brown, then pour in the honey & sprinkle on the chilli flakes.
  10. 10Fry until a little more golden & crispy. Use medium to high heat!
  11. 11Fry until a little more golden & crispy. Use medium to high heat!
  12. 12Fry until a little more golden & crispy. Use medium to high heat!
  13. 13Mix the salad ingredients together.
  14. 14Mix the salad ingredients together.
  15. 15Mix the salad ingredients together.
  16. 16Add the cooled down chickpeas & halloumi, pour the dressing over, mix well & enjoy
  17. 17Add the cooled down chickpeas & halloumi, pour the dressing over, mix well & enjoy
  18. 18Add the cooled down chickpeas & halloumi, pour the dressing over, mix well & enjoy

Ingredients

  • 400 g chickpeas drained
  • 400 g chickpeas drained
  • 400 g chickpeas drained
  • 0.5 teaspoon sweet paprika
  • 0.5 teaspoon sweet paprika
  • 0.5 teaspoon sweet paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • to taste sea salt
  • to taste sea salt
  • to taste sea salt
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 250 g halloumi diced
  • 250 g halloumi diced
  • 250 g halloumi diced
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey
  • to taste chilli flakes
  • to taste chilli flakes
  • to taste chilli flakes
  • 4 handfuls spinach roughly chopped
  • 4 handfuls spinach roughly chopped
  • 4 handfuls spinach roughly chopped
  • 2 cups finely diced cucumber
  • 2 cups finely diced cucumber
  • 2 cups finely diced cucumber
  • 1 avocado roughly chopped
  • 1 avocado roughly chopped
  • 1 avocado roughly chopped
  • 0.25 red onion finely diced soaked in water
  • 0.25 red onion finely diced soaked in water
  • 0.25 red onion finely diced soaked in water
  • 0.5 cup pomegranate seeds
  • 0.5 cup pomegranate seeds
  • 0.5 cup pomegranate seeds
  • small bunch mint leaves & parsley sprigs finely chopped
  • small bunch mint leaves & parsley sprigs finely chopped
  • small bunch mint leaves & parsley sprigs finely chopped
  • 2 tablespoons EVOO
  • 2 tablespoons EVOO
  • 2 tablespoons EVOO
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper
  • to taste sea salt
  • to taste sea salt
  • to taste sea salt
  • 1 teaspoon tahini
  • 1 teaspoon tahini
  • 1 teaspoon tahini
  • to taste stevia
  • to taste stevia
  • to taste stevia

Equipment

ovenair fryernon-stick pan

Tips

  • You can enjoy this salad as it is, or with crackers/ couscous for more energy.
  • I stored the salad in the fridge overnight, it tasted lovely the next day. However; halloumi does tend to get tough if not consumed straight away. If you want to avoid that just prep the rest of the salad & add the halloumi fresh before consumption.
  • Leafy greens tent to get soggy when stored, even though chickpeas soak a lot of water from the rest of the salad in this case. To avoid this add leafy greens before consumption or consume leftover within 24hrs.