Hot Honey Halloumi and Roasted Chickpea Salad

Ingredients

• 300 g halloumi (cubed)
• 2 tbsp hot honey
• 1 tsp chilli flakes
• 570 g chickpeas (rinsed and drained)
• 1 tsp paprika
• 0.5 cucumber (finely chopped)
• 3 beef tomatoes (finely chopped)
• 0.5 red onion (finely chopped)
• 1 yellow pepper (finely chopped)
• 1 handful coriander (finely chopped)
• 1 lemon juice (juice of 1 lemon)
• 1 tbsp honey (for dressing)
• 2 tbsp extra virgin olive oil (for dressing)
• salt and pepper (to taste)
• oil (for frying and roasting)

Steps

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Rinse and drain the chickpeas, then pat them thoroughly dry with a paper towel to ensure they get crispy.

3. 3

   Add the dried chickpeas to a prepared baking tray. Toss with some oil, salt, and 1 tsp of paprika. Roast in the preheated oven for 30 minutes until crispy.

4. 4

   While the chickpeas roast, heat some oil in a pan over medium heat.

5. 5

   Once the pan is hot, add the cubed halloumi, 2 tbsp hot honey, and 1 tsp chilli flakes. Cook, stirring occasionally, until the halloumi is golden brown, about 5 minutes.

6. 6

   Make the dressing by whisking together the lemon juice, 1 tbsp honey, 2 tbsp extra virgin olive oil, and salt and pepper to taste in a small bowl.

7. 7

   Finely chop the cucumber, beef tomatoes, red onion, yellow pepper, and coriander.

8. 8

   Add the chopped vegetables and coriander to a large salad bowl, along with the cooked halloumi and roasted chickpeas.

9. 9

   Pour the prepared dressing over the salad and mix well to combine all flavors.

Notes

This salad is excellent for meal prep. It can be kept in the fridge and eaten cold, though the halloumi and chickpeas are best when freshly prepared for maximum crispiness.

Nutrition per serving

• salad
• halloumi
• chickpeas
• vegetarian
• healthy
• meal prep
• high protein
• easy recipes