Salad with Halloumi, Chickpeas, Pom and Mint

5
Average: 5 (5 votes)
(5 votes)
Salad with Halloumi, Chickpeas, Pom and Mint
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 52 min.
Ready in
Calories:
750
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie750 kcal(36 %)
Protein26.96 g(28 %)
Fat43.59 g(38 %)
Carbohydrates67.4 g(45 %)
Sugar added12.93 g(52 %)
Roughage15.93 g(53 %)
Vitamin A27.75 mg(3,469 %)
Vitamin D0 μg(0 %)
Vitamin E2.97 mg(25 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.18 mg(16 %)
Niacin3.76 mg(31 %)
Vitamin B₆0.34 mg(24 %)
Folate260.37 μg(87 %)
Pantothenic acid1.02 mg(17 %)
Biotin0.65 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C48.84 mg(51 %)
Potassium877.54 mg(22 %)
Calcium575.94 mg(58 %)
Magnesium85.99 mg(29 %)
Iron4.32 mg(29 %)
Zinc2.18 mg(27 %)
Saturated fatty acids13.99 g
Cholesterol47.35 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
2
8 ounces
½
1 ounce
1 handful
8 ounces
Chickpeas (canned)
3 tablespoons
freshly ground Pepper
3 tablespoons
4 tablespoons
2 tablespoons

Preparation steps

1.

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.

2.

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.

3.

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.