Curried chickpeas and halloumi rice salad with a clementine dressing

Curried Chickpeas & Halloumi Rice Salad

It’s another vegetarian ‘pick and mix’ kind of meal on the lunch menu today – a rice salad this time. Made with curried chickpeas, halloumi, spinach, basmati + wild rice and served with a clementine dressing.

Very easy, healthy and delicious. πŸ˜›

Ingredients

  • Rice (I used a combination of basmati and wild rice)
  • Halloumi
  • 1/2 tin of cooked chickpeas
  • 1/2 small onion
  • 1 large handful of spinach
  • 1 Tbsp curry powder
  • Olive oil
  • Fresh parsley (optional)

Dressing:

  • Juice of 1 large clementine (or 2 small ones)
  • 1 Tbsp lemon juice
  • 1 Tbsp rice or white wine vinegar
  • 1 Tbsp olive oil
  • 1 tsp dried dill
  • 1 tsp dried mint
  • 1 Tbsp garlic powder
  • Black pepper
  • Salt

Directions

  1. Cook the rice.
  2. Pan fry the cooked chickpeas in a bit of olive oil with the curry powder (for a few minutes).
  3. Cut the halloumi into cubes, shred the spinach and finely chop the onion.
  4. Make the dressing.
  5. Serve. πŸ™‚

Curried chickpeas and halloumi rice salad with a clementine dressing

Enjoy!

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