Hot honey haloumi salad with crispy chickpeas

Name: Hot honey haloumi salad with crispy chickpeas recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 200g quinoa; 200g haloumi, cut into 2cm cubes; 40.00 ml honey; Pinch chilli flakes; 200g punnet grape cherry tomatoes, halved; 1 cucumber, halved, thinly sliced; 1/2 red onion, finely chopped; 125.00 ml mint leaves; 125.00 ml basil leaves; 400g can chickpeas, rinsed and drained; 20.00 ml extra virgin olive oil; 1 tsp smoked paprika; 60ml olive oil; 40.00 ml apple cider vinegar; 20.00 ml honey; 1 tsp Dijon mustard

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Hot honey haloumi salad with crispy chickpeas

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by Phoebe Hird

Oct 14, 2025

Healthy and delicious, this speedy vegetarian salad is perfect for a quick lunch, bring-a-plate event or barbecue side dish. The leftovers also taste amazing the next day… if there are any.

1 cup (200g) tri-coloured quinoa, rinsed and drained
200g haloumi, cut into 2cm cubes
2 tbs honey
Pinch chilli flakes
200g punnet grape cherry tomatoes, halved
1 cucumber, halved, thinly sliced
1/2 red onion, finely chopped
1/2 cup mint leaves
1/2 cup basil leaves

Crispy chickpeas

400g can chickpeas, rinsed and drained
1 tbs extra virgin olive oil
1 tsp smoked paprika

Dressing

1/4 cup (60ml) extra virgin olive oil
2 tbs apple cider vinegar
1 tbs honey
1 tsp Dijon mustard

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Pat chickpeas dry with paper towel. Toss chickpeas in a medium bowl with the oil and paprika, and season with salt flakes and freshly ground black pepper. Spread evenly on a large baking tray and roast for 20-25 minutes, until crispy.
3.

Cook the quinoa according to packet instructions. Set aside to cool.
4.

For the dressing, place all ingredients in a jar. Close the lid and shake until combined and honey has dissolved. Season with salt flakes and freshly ground black pepper to taste.
5.

Heat a medium frypan over medium heat. Add the haloumi cubes and cook for 2-3 minutes, turning occasionally, until golden on all sides. Drizzle with honey and chilli flakes. Coat well and set aside.
6.

In a large bowl, combine the cooked quinoa, grape cherry tomatoes, cucumber, red onion, mint, and basil. Drizzle over the dressing and gently toss to combine. Top the salad with the hot honey haloumi and roasted chickpeas.