Hearty, crunchy and so moreish! This Roasted Chickpea Salad is so easy to make, filled with honey halloumi, crispy chickpeas and creamy tahini dressing. Its the perfect side salad for so many of your favorite dishes!
About this recipe:
You can easily add protein to your salads without having to cook any meat! This recipe shows you how simple it is to create a vibrant, balanced salad with only a few ingredients. You won't be eating boring, bland salads ever again when you see how easy it is to crisp up your chickpeas, create a gorgeous, creamy dressing and cook up sticky honey halloumi with a chili kick! You just have to try this Roasted Chickpea Salad!
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Ingredients
- For the roasted chickpeas:
- Chickpeas, drained
- Smoked paprika
- Garlic powder
- Salt to taste
- For the Halloumi:
- Olive oil
- Halloumi, diced
- Honey
- Chili flakes
- For the salad:
- Spinach
- Cucumber
- Avocados
- Red onion
- Dried cranberries
- Parsley
- For the dressing:
- Olive oil
- Lemons juice
- Black pepper & salt
- Tahini
See recipe card for quantities.
Step by step photographs:
- Step 1: To a bowl, add your drained chickpeas, paprika, garlic powder and salt. Mix.
- Step 2: Place in your air fryer or in a preheated oven at 400F/200C for 20 minutes.
- Step 3: To a pan on a medium heat, add your olive oil and fry your halloumi until slightly golden. Add your honey and chili flakes and turn the heat up to medium-high. Fry until crispy.
- Step 4: In a bowl, mix together all the dressing ingredients. Taste and add more lemon juice or salt and pepper depending on your preference.
- Step 5: To a salad bowl, add your spinach, cucumber, avocados, red onion, dried cranberries and parsley. Mix in your roasted chickpeas and honey halloumi. Drizzle over your dressing.
- Step 6: Give it a good mix to combine all the ingredients. Dig in!
Substitutions
Just like any salad, the choice of vegetables is up to you! Make this salad your own by making a few substitutions, here are some ideas:
- Protein - of course this salad wouldn't be a chickpea salad without the chickpeas, but if you wanted an alternative that packs a lovely crunchy why not swap out the chickpeas of edamame.
- Cheese - the texture of the halloumi works perfectly with this salad, however if you have any left over paneer it will work in this salad too!
Variations
This salad uses a creamy tahini dressing that compliments the nuttiness of the chickpeas, however there are some other dressings that will also work well. Here are a few ideas for your Roasted Chickpea Salad:
- Lemon yoghurt dressing - swap the creaminess of the tahini with 3 tablespoons of Greek yoghurt. This will make a tart but creamy dressing.
- Balsamic tahini dressing - add a tablespoon of balsamic vinegar and a teaspoon of maple syrup to your dressing for a delicious savoury/sweet dressing.
What can I serve Roasted Chickpea Salad with?
You can easily make this recipe a main meal by pairing it with flat bread, pitas or even this homemade garlic bread. Here are some main meals we would pair this salad with:
- Mediterranean grilled fish - follow our Mediterranean fish recipe to pair with this roasted chickpea salad for a healthy, protein filled meal.
- Ribeye steaks - follow our Ribeye Steak recipe and pair it with this chickpea salad for a high protein feast.
- Chicken and asparagus - this chicken and asparagus recipe will be the perfect main course to compliment your chickpea salad.
Storage
If you have already mixed your salad components and the dressing then store in an airtight container and transfer to the fridge. Good for 2 days.
If preparing ahead of time, keep the salad, dressing, chickpea and halloumi ingredients separate and store in the fridge for up to 4 days. Combine when ready to serve.
Top Tip
For the perfect roasted chickpeas, pat them dry before adding the spices. This will ensure they crisp up beautifully in the oven or air fryer by removing excess moisture.
FAQ
Add them just before serving. Once tossed with dressing or left to sit in the salad, roasted chickpeas will soften. To maintain crunch, keep them separate until you're ready to eat.
Absolutely. Just drain, rinse, and dry them thoroughly before roasting.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Roasted Chickpea Salad:
Recipe
Roasted Chickpea Salad
Hearty, crunchy and so moreish! This Roasted Chickpea Salad is so easy to make, filled with honey halloumi, crispy chickpeas and creamy tahini dressing.
Ingredients
- For the chickpeas:
- 2 cups (350g) chickpeas, drained and patted dry
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt to taste
- For the halloumi:
- 1 tablespoon olive oil
- 1 cup (250g) halloumi, diced
- 2 tablespoon honey
- 1 teaspoon chili flakes
- For the salad:
- 4 handfuls spinach, roughly chopped
- 2 cups (250g) cucumber, diced
- 2 avocados, roughly chopped
- ½ red onion, diced
- 1 cup (120g) dried cranberries
- Small bunch of parsley, chopped
- For the dressing:
- 2 tablespoons olive oil
- juice of 2 lemons
- black pepper & salt, to taste
- 1 tablespoon tahini
Instructions
- Coat the chickpeas generously with the smoked paprika and garlic powder, season with sea salt. Ensure they're thoroughly coated, then roast in the air fryer or oven at 400F/200°C for 20 minutes.
- In a non-stick pan, add the olive oil and cook the halloumi on a medium heat until it turns a light brown color. Add in the honey and chili flakes. Continue frying on a medium-high heat, until the halloumi becomes more golden and crispy.
- To make the dressing, whisk the olive oil, lemon juice, tahini, salt and pepper. Try it and adjust to taste.
- Finally, combine all the salad components then drizzle with the dressing. Mix well before serving. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 387Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 379mgCarbohydrates: 38gFiber: 11gSugar: 20gProtein: 6g
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