Crispy Chickpea and Hot Honey Salad

Name: Crispy Chickpea and Hot Honey Salad
Cuisine: Middle Eastern, Asian
Ingredients: 400g can chickpeas, drained; 1/2 teaspoon sweet paprika or taste; 1/2 teaspoon garlic powder or to taste; Sea salt, to taste; 1 tablespoon olive oil; 250g halloumi; 1 tbsp honey; Chilli flake; 4 handfuls spinach, roughly chopped; 1/2 cup pomegranate seeds; 1 avocado, roughly chopped; 2 cups cucumber; Parsley or mint leaves; 1/4 red onion soaked in wat; 2 tbsp olive oil; 1/2 lemon juice; Black pepper; Salt; 1 teaspoon tahini; Stevia to taste

1 step

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Updated at: Tue, 14 Apr 2026 11:01:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories1918.1 kcal (96%)

Total Fat141.2 g (202%)

Carbs121.3 g (47%)

Sugars49.7 g (55%)

Protein79 g (158%)

Sodium7643.2 mg (382%)

Fiber29.8 g (106%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

METHOD: 1. Cover the chickpeas in the sweet paprika & garlic powder, add sea salt to taste. Toss until well covered & bake in the oven or air fryer for 15mins on 200°C 2. Fry the halloumi in a heated non-stick pan until slightly brown, then pour in the honey & sprinkle on the chilli flakes. Fry until a little more golden & crispy. Use medium to high heat! 3. Mix the salad ingredients together. Add the cooled down chickpeas & halloumi, pour the dressing over, mix well &