This salad has all the things that make for a great salad: crispy, crunchy, creamy, and briney elements. The golden rule for a good salad is variety, and this one definitely follows that rule! If you like greek salad, you’ll love this recipe. Want to make it dairy free? Easy! Just leave off the halloumi. It’s delicious that way too.
We start by making homemade dressing that is delightfully luscious with zero dairy needed and boldly flavoured with roasted red peppers. Whenever possible, I make my own salad dressing because store bought salad dressings typically have highly processed ingredients and lots of unnecessary fillers. Homemade dressing is extra delicious and contains only whole-food ingredients.
In terms of a balanced meal, this salad hits the mark. We’ve got an abundance of vegetables, healthy fats in the form of olive oil, avocados, and olives, and protein from the chickpeas and halloumi. Forget boring salads! This one has it all and it will keep you full until your next meal.
2 large red bell peppers
2 teaspoons of avocado oil
⅓ cup of red wine vinegar
⅔ cup of extra virgin olive oil
1 small clove of garlic, peeled with end removed
½ teaspoon of honey
⅛ teaspoon of finely ground black pepper
½ – ¾ teaspoon of salt
250g of halloumi cheese, cut into ½ inch cubes
2 teaspoons of extra virgin olive oil
6 cups of greens (I used a mix of baby arugula and spinach, you could also use chopped romaine)
1 avocado, sliced
½ of a cucumber, sliced
½ a small red onion, sliced OR pickled red onion slices
⅓ cup of pitted kalamata olives
¼ cup of crispy chickpeas (see notes)
Directions for the dressing:
Directions for the salad:
Notes: For the crispy chickpeas, I used a store bought one from the natural section at my grocery store, but you can also roast your own chickpeas in the oven with a little olive oil and salt.
Contributed by Melanie Maxwell, R.H.N.