Halloumi Salad with Fresh Citrus and Chickpeas
This Halloumi Salad with Fresh Citrus and Chickpeas beatifully captures the winter citrus flavor and savory halloumi into an elegant salad.
Ingredients
For the Blood Orange Vinaigrette
- ⅓ cup extra virgin olive oil
- 3 Tablespoons freshly squeezed blood orange juice about ½ blood orange
- 1 Tablespoon red wine vinegar
- 2 Tablespoons fresh cilantro chopped
- ¼ teaspoon crushed red pepper
- 2 teaspoons honey
- Pink Himalayan salt
- Black pepper
For the Salad
- ½ red onion sliced
- 4 radishes sliced
- 1 can garbanzo beans rinsed and drained
- 8.8 oz halloumi cheese sliced into ¼ inch slabs
- 5 oz arugula
- 1 navel orange peeled, sliced, and seeded
- 1 blood orange peeled, sliced, and seeded
- 1 avocado sliced
Instructions
- Soak the sliced halloumi in water for 30 minutes(optional).
- In the large bowl, whisk together all the ingredients of the vinaigrette. Add onions, radishes, and chickpeas and toss together with the vinaigrette. Let them marinate while preparing halloumi.
- Pat dry the halloumi slices. Heat a nonstick pan over medium heat. Add oil if you’re not using nonstick. Cook the halloumi in a single layer until golden brown on both sides, for 1-3 minutes on each side. Work in batches if necessary.
- Add arugula to the bowl of the veggies and toss. Taste and add salt if necessary. Transfer to a serving plate. Top the salad with oranges, avocado, and grilled halloumi.
Notes
Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.
Nutrition
Serving: 1peopleCalories: 402kcalCarbohydrates: 24gProtein: 15gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 734mgPotassium: 485mgFiber: 7gSugar: 8gVitamin A: 779IUVitamin C: 38mgCalcium: 508mgIron: 2mg
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