Halloumi, Spiced Chickpea, Kohlrabi & Spinach Salad Recipe | Abel & Cole

Halloumi, Spiced Chickpea, Kohlrabi & Spinach Salad

Cooking time
Serves2 people
Halloumi, Spiced Chickpea, Kohlrabi & Spinach Salad

A warming winter salad of soft chickpeas, crunchy kohlrabi batons and crisp apple, flavoured with the earthy spiciness of turmeric and sweet-sharp zing of blood orange, with savoury nuggets of halloumi and tender spinach leaves folded through.

2 ratings
layout 2 comments


  • 1 kohlrabi
  • 1 apple
  • 1 red onion
  • 400g tin of chickpeas
  • 1 tsp turmeric
  • 150g halloumi
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 1 blood orange
  • 50g baby leaf spinach
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1. Scrub the kohlrabi and trim off the top and base (you don’t need to peel it, although you can if preferred). Slice the kohlrabi into matchsticks. Quarter the apple and slice out the core. Dice the apple. Peel the onion and thinly slice it. Set all 3 aside, keeping them separate. Drain and rinse the chickpeas. Slice the halloumi into cubes.
2. Pour 1 tbsp oil into a large pan and bring to a medium temperature. Slide in the onion and fry for 3-4 mins, till slightly softened. Spoon in 1 tsp turmeric and sprinkle in a good pinch of salt and pepper. Fry for a further 1 min.
3. Shake the chickpeas dry and toss them into the pan with the onion. Finely grate in the orange zest. Warm through for 3-4 mins, stirring occasionally. Tip into a large bowl. Stir the chopped apple and kohlrabi into the bowl and set aside.
4. Give the pan used to cook the chickpeas a quick wipe and return it to a medium-high heat. Pour in 1 tbsp oil and add the halloumi. Fry for 3-4 mins, turning once or twice, till golden on all sides. Tip the halloumi into the salad bowl.
5. Fold the spinach leaves through the salad, and squeeze in the juice from the blood orange. Have a taste and add more salt and pepper if you think it needs it, then pile onto warm plates and serve.
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Had little to hand, took a look at the A&C recipes and and saw that the ingredients matched exactly the odd bits left in the fridge. I was not hopeful of positive feedback from my partner as I assembled the salad. After the first few mouthfuls we looked at each other and simultaneously gave a thumbs up. This is a dish way tastier than the ingredients suggest. It will be made again but don’t use tinned chickpeas. Cooked at home are so much better.



Absolutely delicious. Brilliant combination of crunch and citrus. Looking forward to the kohlrabi being back in stock to make this again