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A plate of halloumi chickpea salad with spinach, avocado, red onion, tomato, cucumber, and red bell pepper on a speckled plate with a red-handled fork.
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5 from 3 ratings

Hot Honey Halloumi Salad With Crispy Chickpeas

This hot honey halloumi chickpea salad is sweet, spicy, and crispy (thanks to the air fryer)! A quick, flavorful vegetarian dish tossed in a crave-worthy dressing.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Dishes, Salads
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Vegetarian
Keyword: halloumi salad, hot honey halloumi, hot honey salad, kale salad with chickpeas, vegetarian salad
Servings: 4 large servings
Author: Sarah Bond

Ingredients

Halloumi & Chickpeas

  • 1 15-oz can chickpeas drained and patted dry, 425 g can
  • 2 Tbsp olive oil divided, 30 mL
  • 1 tsp each smoked paprika, garlic powder
  • ¼ tsp salt
  • 1 8-oz block halloumi cheese
  • 1 Tbsp honey
  • ½ tsp crushed red pepper flakes

Veggies

  • 4 cups spinach chopped
  • 1 medium cucumber diced
  • 1 bell pepper any color, diced
  • 1 avocado diced
  • ½ medium red onion diced
  • ¼ cup chopped fresh basil

Dressing

  • 3 Tbsp extra virgin olive oil 45 mL
  • 1 Tbsp lemon juice 15 mL
  • 1 tsp Dijon mustard
  • 2 cloves garlic minced

Instructions

  • Prep Chickpeas: In a medium bowl, toss together 1 15-oz can chickpeas (patted dry), half of the olive oil, 1 tsp each smoked paprika, garlic powder, and ¼ tsp salt. Transfer chickpeas to your air fryer, spreading them over half of the tray.
    A glass bowl filled with seasoned chickpeas, perfect for a halloumi chickpea salad, sits beside a spoon on a green and white checkered tablecloth.
  • Prep Halloumi: Cut 1 8-oz block halloumi cheese into small cubes and add it to the other half of the air fryer tray. Drizzle with remaining olive oil and shake the tray to evenly coat.
    Chickpeas and cubed halloumi, perfect for a halloumi chickpea salad, arranged separately on a wire rack over a baking sheet.
  • Air Fry: Cook at 400°F (204°C) for 8 to 12 minutes, or until everything is golden and crispy.
    Roasted chickpeas and cubed halloumi cheese, perfect for a halloumi chickpea salad, rest on a wire baking rack over a checkered tablecloth.
  • Hot Honey: In a medium bowl stir together 1 Tbsp honey and ½ tsp crushed red pepper flakes, then stir in cooked chickpeas and halloumi.
    A glass bowl holds a halloumi chickpea salad, with cubes of white cheese and chickpeas mixed together, a fork inside, on a green and white checkered tablecloth.
  • Assemble Salad: To a large serving bowl, chop up and add 4 cups spinach, 1 medium cucumber, 1 bell pepper, 1 avocado, ½ medium red onion, and ¼ cup chopped fresh basil. Toss in the hot honey halloumi and chickpeas and combine.
    A glass bowl of halloumi chickpea salad with chopped cucumber, diced tomatoes, red onion, spinach, and cubed cheese sits on a green and white checkered tablecloth.
  • Serve: In a small bowl, whisk together 3 Tbsp extra virgin olive oil, 1 Tbsp lemon juice, 1 tsp Dijon mustard, and 2 cloves garlic (minced). Drizzle over salad and serve!
    A glass bowl of halloumi chickpea salad with greens and vegetables sits next to a small bowl of yellow dressing and a metal whisk on a green and white checkered tablecloth.

Video

Notes

Storage: Store your cold salad ingredients in one container, cheese and chickpeas in another, and hot honey in a jar. This way, you can reheat separately and assemble! Leftovers will last for 3 days when packed in airtight containers.
Dry the chickpeas: It's important to dry them really well, or they will steam instead of roast. 

Nutrition

Serving: 1large salad | Calories: 486kcal | Carbohydrates: 28.8g | Protein: 13.3g | Fat: 36.8g | Saturated Fat: 11.5g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 19.9g | Trans Fat: 9g | Cholesterol: 330.1mg | Sodium: 608mg | Potassium: 681mg | Fiber: 7.8g | Sugar: 5.6g | Vitamin A: 4443IU | Vitamin C: 39.3mg | Calcium: 403mg | Iron: 3.3mg
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