Mandarin and Chickpea Salad with Halloumi

This vibrant Mandarin and Chickpea Salad with Halloumi is full of flavours and textures: chickpeas, rocket, avocado, mandarins and walnuts. Top with halloumi for a complete meal in a salad bowl!

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Course: Mains, Salad, Vegetarian

Cuisine: Western

Diet: aleppo pepper, avocado, chickpeas, halloumi, mandarins, rosemary

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: as a main

Author: Eff | Food Daydreaming

Equipment

Ingredients

400 g tin chickpeas, rinsed and drained
3 tablespoons olive oil, divided
Juice from half a lemon
1 tablespoon rosemary, very finely chopped
1 teaspoon Aleppo pepper
1 teaspoon mustard
1 teaspoon honey
Salt and pepper to taste
100 g rocket, about a handful
180 g halloumi
½ avocado, sliced
2 mandarins, peeled and segmented
¼ cup walnuts, roughly chopped

Instructions

In a large salad bowl, add the drained chickpeas. Make the salad dressing directly in the salad bowl by adding 2 tablespoons of olive oil, lemon juice, the rosemary, Aleppo pepper and mustard. Add salt and pepper to taste and then mix well. Add the rocket, mix again, and set aside at room temperature until ready to assemble and serve the salad.
400 g tin chickpeas, 3 tablespoons olive oil, Juice from half a lemon, 1 tablespoon rosemary, 1 teaspoon Aleppo pepper, 1 teaspoon mustard, 1 teaspoon honey, Salt and pepper to taste, 100 g rocket
Just before serving, heat the remaining oil in a small frying pan over medium heat. Slice the halloumi into six thick slices and fry, turning, until both sides are golden brown, around 3-4 minutes per side.
180 g halloumi
To assemble the salad, add the avocado slices and mandarin segments to the chickpeas. Top with the warm halloumi and scatter walnuts over the top. Serve while the halloumi is still warm.
½ avocado, 2 mandarins, ¼ cup walnuts

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