High-Protein Crispy Chickpea& Hot Honey Halloumi Salad
- 35 min
- Serves 2
- 23 ingredients
15 minutes to prep, 20 to cook. A protein‑packed salad that pairs crunchy seasoned chickpeas with sweet‑spicy honey‑glazed halloumi and a bright dill‑yogurt dressing. The mix of textures and flavors makes it perfect for a quick, satisfying dinner or post‑workout meal.
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Method
Crispy Chickpeas
Toss the drained, very dry chickpeas with olive oil, paprika, garlic powder, cumin, salt and pepper; air‑fry at 400°F for 12‑15 minutes, or bake for about 25 minutes, until crisp.
Salad Base
In a large bowl combine lettuce, chopped cucumber, sliced onion, halved cherry tomatoes, and the cooked chicken breast; toss gently.
Hot Honey Halloumi
Spray a pan with oil and pan‑fry the halloumi slices until golden on both sides; add honey and chili oil, letting the mixture bubble briefly, then finish with a squeeze of lemon.
Dill Yogurt Dressing
Whisk together Greek yogurt, chopped fresh dill, garlic paste, lemon juice, salt and pepper until smooth; drizzle over the assembled salad.
Tips while you cook
- Dry chickpeas before air‑frying
- Pat the drained chickpeas completely dry before tossing with oil and spices.
- Pre‑heat and spray pan for halloumi
- Heat the pan and lightly spray with oil before adding halloumi slices to prevent sticking.
- Add honey and chili oil at the end of frying
- Once halloumi is golden, drizzle honey and chili oil and let them bubble briefly before adding lemon.
- Dress after assembling the salad
- Mix the dill yogurt dressing separately and drizzle over the tossed salad just before serving.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Ruba Yaseen’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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