Halloumi Chickpea Salad
Halloumi Chickpea Salad - Gluten Free and packed with flavor!
Healthy, because
Even smarter
Nutritional values
This salad is packed with protein from the chickpeas, as well as calcium from the halloumi.
If you don't have halloumi cheese available, feta or queso fresco are good substitutes.
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 865 mg | (87 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 Eggplant
- salt
- 2 Oranges
- 8 ozs Halloumi cheese
- ½ pomegranate
- 1 oz Pine nuts
- 1 handful mint
- 8 ozs chickpeas (canned)
- 3 Tbsps Canola oil
- freshly ground peppers
- 3 Tbsps honey (or agave)
- 4 Tbsps lemon juice
- 2 Tbsps olive oil
Preparation steps
Rinse, trim and cut eggplant into slices. Sprinkle cut surfaces with salt and let stand about 15 minutes. With a sharp knife, cut off peel and white pith from oranges. Cut out and remove the orange sections from between the membranes. Cut halloumi into thin slices. Remove seeds from pomegranate. Toast pine nuts in a dry pan. Rinse mint leaves and pat dry. Drain and rinse chickpeas.
Heat canola oil in a grill pan. Cook eggplant slices until grill marks are visible, 5-6 minutes. Season with salt and pepper. Remove from pan and let cool slightly. Grill halloumi, about 3 minutes per side. Season with salt and pepper.
Gently combine chickpeas, eggplant slices and orange sections. Divide mixture among plates. Top with halloumi and sprinkle with mint leaves, pine nuts and pomegranate seeds. Whisk together honey, lemon juice and olive oil. Drizzle salads with dressing and sprinkle with pepper just before serving.
