Grilled Haloumi Salad with Crispy Chickpeas
Craving a salad that packs a punch? Our Grilled Haloumi Salad with Crispy Chickpeas is the answer. Golden haloumi, crunchy chickpeas, fresh spinach, and juicy tomatoes, all with a zingy lemon yoghurt dressing.
Ingredients
- 420 grams canned chickpeas, drained
- 1 teaspoons paprika
- 1 teaspoons ground coriander
- 1 teaspoons ground cumin
- 180 grams haloumi, sliced
- 1 cup cherry tomatoes
- 1 cup baby spinach leaves
- 1 bunch mint, roughly chopped
- 1/2 cup plain yoghurt
- 1 teaspoons turmeric
- 1/2 lemon, juice
- 1 bunch fresh coriander, roughly chopped
- 1 teaspoons fennel seeds
- 1 teaspoons salt
- 3 tablespoons olive oil
- 420 grams canned chickpeas, drained
- 1 teaspoons paprika
- 1 teaspoons ground coriander
- 1 teaspoons ground cumin
- 180 grams haloumi, sliced
- 1 cup cherry tomatoes
- 1 cup baby spinach leaves
- 1 bunch mint, roughly chopped
- 1/2 cup plain yoghurt
- 1 teaspoons turmeric
- 1/2 lemon, juice
- 1 bunch fresh coriander, roughly chopped
- 1 teaspoons fennel seeds
- 1 teaspoons salt
- 3 tablespoons olive oil
- Step 1 of 5Preheat oven to 180°C (160°C fan-forced). Dry the drained chickpeas with a paper towel then toss in paprika and 2 tablespoons of the olive oil. Roast for 45 minutes – tossing every 15 minutes – until crispy. Set aside.
- Step 2 of 5In a small bowl, mix the herbs and spices together. Heat your BBQ plate to medium-high and brush one side of the haloumi with the remaining olive oil. Sprinkle with some of the spice mix.
- Step 3 of 5Place on the BBQ hot plate, oiled side down, and cook until golden, then flip. Sprinkle more of the spices over the cooked side and continue cooking until golden brown. Remove from the grill, sprinkle over more of the spice mix and set aside.
- Step 4 of 5Next, cook the tomatoes on the BBQ hot plate until skin blisters.
- Step 5 of 5Scatter the spinach on a large serving plate. Add the chickpeas, tomatoes and haloumi. Season with salt and scatter over the fresh herbs. Mix the yoghurt and lemon juice together and serve on the side.
Method
- Step 1 of 5Preheat oven to 180°C (160°C fan-forced). Dry the drained chickpeas with a paper towel then toss in paprika and 2 tablespoons of the olive oil. Roast for 45 minutes – tossing every 15 minutes – until crispy. Set aside.
- Step 2 of 5In a small bowl, mix the herbs and spices together. Heat your BBQ plate to medium-high and brush one side of the haloumi with the remaining olive oil. Sprinkle with some of the spice mix.
- Step 3 of 5Place on the BBQ hot plate, oiled side down, and cook until golden, then flip. Sprinkle more of the spices over the cooked side and continue cooking until golden brown. Remove from the grill, sprinkle over more of the spice mix and set aside.
- Step 4 of 5Next, cook the tomatoes on the BBQ hot plate until skin blisters.
- Step 5 of 5Scatter the spinach on a large serving plate. Add the chickpeas, tomatoes and haloumi. Season with salt and scatter over the fresh herbs. Mix the yoghurt and lemon juice together and serve on the side.
Nutrition per serving
1607 Kilojoules
Protein18 grams
Fat26 grams
Carbs16 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 180°C (160°C fan-forced). Dry the drained chickpeas with a paper towel then toss in paprika and 2 tablespoons of the olive oil. Roast for 45 minutes – tossing every 15 minutes – until crispy. Set aside.
- Step 2 of 5In a small bowl, mix the herbs and spices together. Heat your BBQ plate to medium-high and brush one side of the haloumi with the remaining olive oil. Sprinkle with some of the spice mix.
- Step 3 of 5Place on the BBQ hot plate, oiled side down, and cook until golden, then flip. Sprinkle more of the spices over the cooked side and continue cooking until golden brown. Remove from the grill, sprinkle over more of the spice mix and set aside.
- Step 4 of 5Next, cook the tomatoes on the BBQ hot plate until skin blisters.
- Step 5 of 5Scatter the spinach on a large serving plate. Add the chickpeas, tomatoes and haloumi. Season with salt and scatter over the fresh herbs. Mix the yoghurt and lemon juice together and serve on the side.