When it comes to healthy salads, there are many recipes, many options and a huge variety of ingredients that you can use. Today, we bring you a recipe for a healthy haloumi-chickpeas salad. Try it and enjoy.
Healthy Haloumi-Chickpeas Salad
Serves: 4
Preparation: 15 minutes
Cooking: 5 minutes
Ingredients:
- 200 g haloumi, cut into 2 cm cubes
- 400 g. can chickpeas, rinsed, drained
- 200 g baby spinach
- 1 onion, finely sliced
- 3 cloves garlic, finely chopped
- 200 g cherry tomatoes, halved
- 1 large avocado, stoned, thinly sliced
- 2+2 tbs extra virgin olive oil
- 1 lime juice
- 1 red chilli, finely chopped
- ½ tsp Himalayan salt
- ½ tsp Homemade dry seasoning
- ½ tsp black pepper, freshly ground
- 100 g almond slices, toasted
Directions:
Step 1
Soak the vegetables in a baking soda solution for 15 minutes, then rinse and dry.
Step 2
Heat 2 tablespoons of oil in a medium-sized frying pan over medium heat. Add the garlic and cook, stirring for 1 minute, or until fragrant. Add the haloumi and chickpeas and cook, stirring, for 3 minutes, or until golden brown. Remove from heat and set aside.
Step 3
Combine spinach, tomatoes, onion and avocado in a large serving bowl. Add the haloumi mixture and stir to combine.
Step 4
Whisk 2 tablespoons of oil and lime juice in a small bowl. Add the spices and stir well to combine. Drizzle over the salad and sprinkle with chilli and toasted almond slices to serve.
Serving suggestions:
- Serve with halved boiled eggs
- Serve with slices of grilled Turkish bread
- Serve with grilled chicken breast
Tips:
- Replace baby spinach with baby kos lettuce
- Replace the almond slices with walnuts
- Add toasted sesame seeds to enhance the taste
- Store leftover salad in an airtight container in the refrigerator for up to 3 days
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.