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An aerial image of a haloumi salad on a large white serving platter atop a white marble table.

Haloumi salad

Vegetarian, gluten free, nut free option
Serves 3-4
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Prep Time 15 minutes
Cook Time 20 minutes
Course Salad
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

For the dressing:

  • 1/2 cup mayonnaise (I used vegan mayo)
  • 1 tablespoon capers, chopped
  • 1 teaspoon dijon mustard
  • 1-2 teaspoons maple syrup, to taste
  • 2 tablespoons (40ml) lemon juice, to taste
  • Freshly cracked pepper, to taste

For the crispy chickpeas:

  • 1 x 400g can chickpeas, rinsed and drained
  • 1 tablespoon (20ml) oil of choice (I used vegetable)
  • 2-3 teaspoons smoked paprika
  • 2-3 teaspoons tajin (see notes)

For the salad:

  • 1 -2 large heads Romaine lettuce, thoroughly washed and chopped
  • 1/2 - 1 bunch flat leaf parsley, washed and chopped
  • 180-200g good quality haloumi (I used Riverina)
  • 125g gluten free vegetarian bacon, chopped (I used Sunfed) (see notes)

Instructions
 

  • Preheat the oven to 200C/400F. In a small bowl, mix up the salad dressing and adjust according to your tastes, then set aside.
  • Thoroughly dry the chickpeas and place them on an oven tray. Add the oil and seasonings, then use your hands to massage everything into the chickpeas. Place them in the oven for 20 minutes or until golden and crispy.
  • Cook the bacon as per package instructions, then set aside. Repeat with the haloumi (I like to use two different pans for this as my pans are old and tend to stick).
  • Mix together the lettuce and parsley on your serving platter. Toss the salad dressing through, then finish with the crispy chickpeas, chopped bacon and haloumi. Serve warm or cold. Leftovers keep for a couple of days in the fridge.
Keyword Haloumi recipes, haloumi salad, vegetarian bacon salad, vegetarian haloumi salad
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