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 Chili-Cumin Chickpea Salad with Seared Halloumi
New
Very High Fibre
Veggie
High Protein
Chili-Cumin Chickpea Salad with Seared Halloumi

and Miso-Tahini Dressing

10 min
Difficulty: 1/3

Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomato • Lemon • Red cabbage • Tahini sauce (soy, sesame) (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Miso stock concentrate (soy) (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Garlic.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

30-min-or-less
Very High Fibre
Veggie
High Protein
Dinner-bowls
Under 50g of Carbs
Healthy Kickstart
Ingredients
Halloumi Cheese

Halloumi Cheese

1 unit(s)

Chickpeas

Chickpeas

1 unit(s)

Spring Mix

Spring Mix

113 g

Baby Tomatoes

Baby Tomatoes

113 g

Red Cabbage, shredded

Red Cabbage, shredded

56 g

Lemon

Lemon

1 unit(s)

Garlic, cloves

Garlic, cloves

1 unit(s)

Chili-Cumin Spice Blend

Chili-Cumin Spice Blend

11 g

Tahini Sauce

Tahini Sauce

2 tbsp

Miso Broth Concentrate

Miso Broth Concentrate

1 unit(s)

Whole Grain Mustard

Whole Grain Mustard

1 tbsp

Oil

Oil

3.5 tbsp

Sugar

Sugar

0.125 tsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Roast chickpeas

  • Before starting, preheat the oven to 425°F. Wash and dry all produce.
  • Drain and rinse chickpeas, then pat dry with paper towels.
  • To an unlined baking sheet, add chickpeas, Chili-Cumin Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. 
  • Roast in the top of the oven for 20-24 min, stirring halfway through, until golden and crispy.

2
Marinate cabbage

 

  • To a medium bowl, add cabbage, 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat. Set aside.

3
Prep

  • Zest, then juice lemon.
  • Peel, then mince or grate garlic.
  • Halve baby tomatoes.

4
Make dressing

  • To a large bowl, add mustard, miso broth concentrate, tahini sauce, garlic, lemon zest, lemon juice, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
  • Reserve 2 tbsp (1/4 cup) dressing in a small bowl. Set aside.
  • To the large bowl with remaining dressing, add tomatoes and spring mix. Do not toss until step 6!

5
Sear halloumi

  • When chickpeas are almost done, heat a large non-stick pan over medium-high.
  • While pan heats, cut halloumi into 1/2-inch pieces.
  • Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
  • When pan is hot, add 1 tbsp (2 tbsp) oil, then halloumi. Cook for 3-5 min, flipping occasionally, until golden and crisp.

6
Finish and serve

  • Toss salad.
  • Divide salad between plates.
  • Top with cabbage, roasted chickpeas and seared halloumi.
  • Drizzle reserved dressing over top.

Nutrition per serving

820

kcal

Calories

53

g

Fat

21

g

Saturated Fat

53

g

Carbohydrate

8

g

Sugar

15

g

Dietary Fiber

38

g

Protein

75

mg

Cholesterol

2270

mg

Sodium

1

g

Trans Fat

950

mg

Potassium

400

mg

Calcium

5.5

mg

Iron

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