Description
A deliciously crispy salad featuring chickpeas and halloumi, topped with a hot honey dressing.
Ingredients
Scale
- 1 15-oz can chickpeas, drained and patted dry (425 g can)
- 2 Tbsp olive oil, divided (30 mL)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 tsp salt
- 1 8-oz block halloumi cheese
- 1 Tbsp honey
- 1/2 tsp crushed red pepper flakes
- 4 cups spinach, chopped
- 1 medium cucumber, diced
- 1 bell pepper, any color, diced
- 1 avocado, diced
- 1/2 medium red onion, diced
- 1/4 cup chopped fresh basil
- 3 Tbsp extra virgin olive oil (45 mL)
- 1 Tbsp lemon juice (15 mL)
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
Instructions
- Dry the Chickpeas: Start by thoroughly drying your chickpeas. You want them nice and dry to get that perfect crunch when they hit the air fryer. Feel free to pat them down with a paper towel. If they are even slightly wet, they will not crisp up properly.
- Preheat the Air Fryer: Preheat your air fryer to get it nice and toasty. You will want to hear that satisfying sizzle when you drop in the chickpeas. Not using a preheated fryer can lead to soggy chickpeas, so do not skip this step!
- Air Fry the Chickpeas: Add the dried chickpeas to the air fryer, making sure they are in a single layer. You will smell that nutty aroma as they cook up. Give them a good shake halfway through to help them crisp evenly. Ignoring this can lead to unevenly cooked chickpeas.
- Prepare the Halloumi: Grab your halloumi and cut it into slices. You will want these pieces to be about the same thickness for even cooking. If they are too thin, they might fall apart in the fryer, so keep that in mind while slicing.
- Air Fry the Halloumi: Place the halloumi slices in the air fryer, giving them a little space in between. You will know they are done when they are golden brown and a bit crispy on the outside. Leaving them in too long might lead to overcooked, rubbery cheese.
- Make the Dressing: Whisk together your dressing ingredients until they are well mixed. You will want it to have a nice consistency that clings to the greens. If it is too thin, it will not coat the salad properly, leading to a bland experience.
- Assemble the Salad: Toss the crispy chickpeas and halloumi with the greens and dressing. You will see beautiful colors come together, inviting you to dig in. Try to avoid dressing too far in advance to keep those greens from wilting.
Notes
- Storage Tips: Store your cold salad ingredients in one container, cheese and chickpeas in another, and hot honey in a jar. Leftovers will last for 3 days when packed in airtight containers.
- Expert Tips: Dry the chickpeas very well to avoid steaming in the air fryer. If crispiness is the goal, drying chickpeas thoroughly after draining is essential; any moisture can prevent that desired crunch in the air fryer. To maintain the best texture, reheating chickpeas and cheese separately before serving is recommended.
- Reheating Instructions: Reheat chickpeas and halloumi separately to maintain their best texture.
- Serving Suggestions: Serve with crusty bread for a complete meal. Pair with a glass of chilled white wine. Top with toasted nuts for added crunch.
- Recipe Variations: Add roasted sweet potatoes for extra sweetness. Mix in kale for a more robust green. Include nuts for extra protein and crunch.
- Ingredient Notes: Look for a nice, firm block of halloumi cheese. Opt for English cucumbers as they are less watery and have a thin skin, perfect for salads. If mustard is unavailable, yellow mustard can be used instead.
Nutrition
- Serving Size: 1 large serving
- Calories: 486
- Sugar: 5.6g
- Sodium: 608mg
- Fat: 36.8g
- Saturated Fat: 11.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28.8g
- Fiber: 7.8g
- Protein: 13.3g
- Cholesterol: 330.1mg