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Chickpeas just got an upgrade in this hot honey halloumi chickpea salad! It’s quick and easy to make in the air fryer, which also means the chickpeas are extra crispy and delicious. Tossed in a sweet and spicy hot honey dressing…so good.

Two plates of halloumi chickpea salad with spinach, avocado, and red bell pepper sit on a green checkered tablecloth, surrounded by utensils and glasses.
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As a nutritionist and vegetarian, I’m a big fan of salads that…aren’t boring. Like a chickpea cucumber salad? Perfection.

And in this hot honey halloumi chickpea salad really takes things to the next level.

  • High-Protein Meatless Meal: Chickpeas and halloumi bring protein. When you combine that with the fiber from all the veggies (and chickpeas), you get a salad that will actually keep you full.
  • Meal Prep Friendly: The vegetables I chose all hold up well to being prepped for a few days. This makes for great lunches, just reheat the cheese and chickpeas separately, then toss with the dressing before serving.

Reader rating

★★★★★

“This is a fabulous salad. I love the halloumi and hot honey!” —Kay

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A plate of vibrant halloumi chickpea salad with avocado, spinach, red onion, cucumber, and red bell pepper sits on a speckled dish atop a green checkered tablecloth.

key ingredients

Jump down to the recipe card for exact measurements.

  • Chickpeas: We all know I love a good chickpea recipe! I tested this one with both canned and dried, and both work well, but you can’t beat the convenience of canned. Want just the chickpeas? Hop over to this hot honey roasted chickpeas recipe.
  • Halloumi Cheese: This cheese has gained popularity recently because it’s protein-packed and now easy to find in grocery stores. You can usually grab it from the specialty cheese section, near the fresh mozzarella and goat cheese.
  • Roasting Basics: To season the chickpeas and get that perfect crunch, you’ll need olive oil, smoked paprika, garlic powder, and salt. Short and simple!
  • The Hot Honey: To enjoy the viral hot honey trend at home, mix honey and red pepper flakes.
  • Veggies: Ok, here’s where you can get creative with your mix-ins. I love spinach, cucumber, bell pepper, avocado, red onion, and fresh basil. Everything keeps well for meal prep, just add the avocado when you want to eat the salad.
  • Dressing: For a simple homemade salad dressing (that works with any salad), combine olive oil, lemon juice, Dijon mustard, and fresh garlic.

Switch it up

Like I said, you can get creative with the salad ingredients. I like to pick ones that will stand up to being stored for at least a few days. Ones like:

  • Roasted sweet potatoes
  • Kale
  • Shredded Brussels sprouts
  • Carrots
  • Snap Peas
  • Radishes
  • Edamame (more protein!)
A variety of labeled salad ingredients—including bell pepper, chickpeas, spinach, halloumi, avocado, onion, and more—are arranged on a table for a fresh and flavorful halloumi chickpea salad.

How to make this protein-packed vegetarian salad

Making an air fryer chickpea salad doesn’t take much other than an air fryer (of course) and some chopping! This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

  1. Prep the chickpeas and cheese by tossing them in oil and spices.
  2. Roast them in the air fryer (yes, together) until golden brown and crispy.
  3. Make the hot honey sauce.
  4. Assemble the salad by tossing the veggies in the dressing, top with chickpeas and cheese, and finish with your hot honey.
A glass bowl of halloumi chickpea salad with chopped cucumber, diced tomatoes, red onion, spinach, and cubed cheese sits on a green and white checkered tablecloth.

more protein-packed salads

A plate of halloumi chickpea salad with spinach, avocado, red onion, tomato, cucumber, and red bell pepper on a speckled plate with a red-handled fork.
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Hot Honey Halloumi Salad With Crispy Chickpeas

5 from 3 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4 large servings
This hot honey halloumi chickpea salad is sweet, spicy, and crispy (thanks to the air fryer)! A quick, flavorful vegetarian dish tossed in a crave-worthy dressing.

Ingredients 

Halloumi & Chickpeas

  • 1 15-oz can chickpeas, drained and patted dry, 425 g can
  • 2 Tbsp olive oil, divided, 30 mL
  • 1 tsp each smoked paprika, garlic powder
  • ¼ tsp salt
  • 1 8-oz block halloumi cheese
  • 1 Tbsp honey
  • ½ tsp crushed red pepper flakes

Veggies

  • 4 cups spinach, chopped
  • 1 medium cucumber, diced
  • 1 bell pepper, any color, diced
  • 1 avocado, diced
  • ½ medium red onion, diced
  • ¼ cup chopped fresh basil

Dressing

  • 3 Tbsp extra virgin olive oil, 45 mL
  • 1 Tbsp lemon juice, 15 mL
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
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Instructions 

  • Prep Chickpeas: In a medium bowl, toss together 1 15-oz can chickpeas (patted dry), half of the olive oil, 1 tsp each smoked paprika, garlic powder, and ¼ tsp salt. Transfer chickpeas to your air fryer, spreading them over half of the tray.
    A glass bowl filled with seasoned chickpeas, perfect for a halloumi chickpea salad, sits beside a spoon on a green and white checkered tablecloth.
  • Prep Halloumi: Cut 1 8-oz block halloumi cheese into small cubes and add it to the other half of the air fryer tray. Drizzle with remaining olive oil and shake the tray to evenly coat.
    Chickpeas and cubed halloumi, perfect for a halloumi chickpea salad, arranged separately on a wire rack over a baking sheet.
  • Air Fry: Cook at 400°F (204°C) for 8 to 12 minutes, or until everything is golden and crispy.
    Roasted chickpeas and cubed halloumi cheese, perfect for a halloumi chickpea salad, rest on a wire baking rack over a checkered tablecloth.
  • Hot Honey: In a medium bowl stir together 1 Tbsp honey and ½ tsp crushed red pepper flakes, then stir in cooked chickpeas and halloumi.
    A glass bowl holds a halloumi chickpea salad, with cubes of white cheese and chickpeas mixed together, a fork inside, on a green and white checkered tablecloth.
  • Assemble Salad: To a large serving bowl, chop up and add 4 cups spinach, 1 medium cucumber, 1 bell pepper, 1 avocado, ½ medium red onion, and ¼ cup chopped fresh basil. Toss in the hot honey halloumi and chickpeas and combine.
    A glass bowl of halloumi chickpea salad with chopped cucumber, diced tomatoes, red onion, spinach, and cubed cheese sits on a green and white checkered tablecloth.
  • Serve: In a small bowl, whisk together 3 Tbsp extra virgin olive oil, 1 Tbsp lemon juice, 1 tsp Dijon mustard, and 2 cloves garlic (minced). Drizzle over salad and serve!
    A glass bowl of halloumi chickpea salad with greens and vegetables sits next to a small bowl of yellow dressing and a metal whisk on a green and white checkered tablecloth.

Notes

Storage: Store your cold salad ingredients in one container, cheese and chickpeas in another, and hot honey in a jar. This way, you can reheat separately and assemble! Leftovers will last for 3 days when packed in airtight containers.
Dry the chickpeas: It’s important to dry them really well, or they will steam instead of roast. 

Nutrition

Serving: 1large salad | Calories: 486kcal | Carbohydrates: 28.8g | Protein: 13.3g | Fat: 36.8g | Saturated Fat: 11.5g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 19.9g | Trans Fat: 9g | Cholesterol: 330.1mg | Sodium: 608mg | Potassium: 681mg | Fiber: 7.8g | Sugar: 5.6g | Vitamin A: 4443IU | Vitamin C: 39.3mg | Calcium: 403mg | Iron: 3.3mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

meal prep your leftovers

Do I sound like a broken record talking about meal prepping this salad? I just don’t want you to have to do more work to prep when you can have stellar leftovers of this salad! Here’s what ya do:

  1. Make your salad but leave off the avocado, cheese, and chickpeas.
  2. Assemble whatever you will eat right then for your quick vegetarian dinner by adding some avocado, some cheese, and some chickpeas.
  3. Store the salad in single-serve containers with either half an avocado (with the pit in to prevent browning) or an avocado that’s been drizzled with lemon juice.
  4. Store the cheese and chickpeas in single-serve containers and the hot honey dressing in a jar.
  5. The next day, reheat the cheese and chickpeas and then assemble with your cold salad, warm toppings, and hot honey sauce!
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5 from 3 votes

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8 Comments

  1. Anne says:

    I would love to make this recipe, but don’t have an air fryer. Any recommendations?

    Reply
    1. Sarah Bond says:

      You should be able to roast at 400F (204C) for about 20 minutes!

  2. KayM says:

    5 stars
    This is a fabulous salad. I love the halloumi and hot honey!

    Reply
    1. The Live Eat Learn Team says:

      So happy you loved it, happy eating!

  3. Lucia says:

    5 stars
    I am a dietitian I love your recipes highly notorious and yummy! 🙂
    I have shared it with my clients.
    Thank you so much

    Reply
    1. The Live Eat Learn Team says:

      Thanks so much Lucia, it means a lot to hear that!

  4. Ananas says:

    5 stars
    omg this salad is literally perfect ! colorfull and delicious !! my boring meat-lover colleagues were jealous of my lunch
    Thanks for the storing tipp !!!!

    Reply
    1. The Live Eat Learn Team says:

      You’re the best, thanks for the kind feedback!