

Greek mezze bowl with chickpeas and haloumi
Ingredients
- 2 x 400g cans chickpeagarbanzoXsgarbanzosX, drained and rinsed
- ²⁄³ cup roasted capsicum
- 2 tablespoons lemon juice
- 3 tomatoes, cut into wedges
- 1 cucumber, halved lengthways, sliced
- ¹⁄³ cup black olives, pitted
- ¹⁄³ cup loosely packed fresh parsley leaves, chives or dill
- 120g baby spinach leaves
- 150g salt-reduced haloumi, sliced
- 2 pita breads, cut into wedges and toasted
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Instructions
1 Place half the chickpeas, capsicum, 2 teaspoons lemon juice and a drizzle of olive oil in a blender. Blitz to make hummus.
2 Place remaining chickpeas and lemon juice in a large bowl. Drizzle with olive oil, mixing well to combine. Add tomato, cucumber, olives, herbs and spinach, tossing to combine.
3 Heat a frying pan over high heat. Spray both sides of haloumi slices with olive oil and cook for 1 minute on each side or until golden. Divide salad among serving plates. Top with haloumi and hummus and serve with toasted pita.
Nutrition Info (per serve)
-
Calories 418cal
-
Kilojoules 1756kJ
-
Protein 21.6g
-
Total fat 16.3g
-
–Saturated fat 5.5g
-
Carbohydrates 38g
-
–Sugars 8g
-
Dietary fibre 12.3g
-
Sodium 783mg
-
Calcium 378mg
-
Iron 5.1mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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