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This Chickpea Halloumi Salad is made with pan-fried crispy halloumi, roasted crunchy chickpeas and a quinoa base for a filling salad with 16 grams of protein and 7 grams of fibre per serving.
Halloumi is one of my favourite cheeses to cook with because it’s basically impossible to mess up. You just throw it in a hot pan for a couple of minutes and it comes out golden and salty and SO satisfying. Add crispy roasted chickpeas, quinoa, fresh basil and mint, crunchy almonds, and a simple lemon vinaigrette and you’ve got a salad that not only keeps you full but holds up great for days in the fridge.
I’ve been making versions of this for a while now, and it’s one of those recipes that works for pretty much any situation…lunch, dinner, meal prep, bringing something to a friend’s place etc. It’s in the same category as my Quinoa Edamame Salad and Mediterranean Chickpea Salad if you’re into salads that actually keep you full and don’t get soggy as they sit.
Recipe Highlights
- Great for meal prep: This salad stores well in the fridge without getting soggy making it a perfect salad to meal prep.
- Full of texture: I’m big on salads with a variety of different textures and this one hits them all! Crispy, crunchy, fresh and savoury. My famous Kale Pasta Caesar Salad is another salad I love with crunchy chickpeas for texture!
- Customizable: Swap the grains, add any veggies or protein you love. You can make this salad your own.
Key Ingredients & Substitutions
Halloumi cheese: You can find halloumi at most grocery stores near the specialty cheeses. Pan-frying or grilling is non-negotiable when it comes to halloumi. If you can’t find halloumi cheese this salad is also delicious made with feta cheese like I use in my Mediterranean Quinoa Salad.
Chickpeas: Canned chickpeas are perfect to use here. If you’re short on time you can skip roasting them and just add them fresh like I do in this Chickpea Quinoa Salad. It’s still delicious!
Quinoa: Swap it for farro like I use in this Greek Farro Salad if you want a chewier grain, or leave it out entirely for something lighter.
Almonds: Pistachios, walnuts, or pine nuts all work too.
How To Make Chickpea Halloumi Salad
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
Step 1: Toss the chickpeas with olive oil and spices and spread on a baking sheet.
Step 2: Roast in the oven at 400 degrees F for 25-35 minutes until crispy.
Step 3: slice the halloumi and fry in a pan on medium heat for 2-3 per side until golden brown.
Step 4: Let cool slightly and chop into small pieces.
Step 5: Add all the salad ingredients to a large salad bowl.
Step 6: Add the dressing and mix together.
How To Store
Store in an airtight container in the refrigerator for up to 3 days. The dressing can be stored separately in a jar in the fridge for up to a week if you want to dress it fresh each time, but it keeps just well stored together too.
Jess’s Tips
- Don’t skip the pan-fry on the halloumi: Halloumi straight out of the package is rubbery and doesn’t taste great. Searing it in a hot pan for a couple of minutes per side is what makes it delicious so don’t skip this! Halloumi is also delicious in my Farro Salad with Halloumi and Berries.
- Cook your quinoa in broth for extra flavour: If you have chicken or vegetable broth on hand use it instead of water for a flavourful quinoa. Brothy quinoa is also delicious in my Roasted Vegetable Quinoa Salad.
- Dress it right before serving: The dressing will cause the chickpeas to soften slightly so if you’re prepping ahead, store everything separately and dress just before eating.
- Toast the almonds: if you’re using raw almonds toast them in a pan or toaster oven for a few minutes. This makes a big difference in flavour.
- Add the dressing in stages: Start with about two-thirds of it, toss, taste, and add more as needed.
- Serve immediately: This salad is best served right after pan-frying the halloumi for the best taste and texture. I love it at room temperature. (But it’s still great cold too.)
Try These Salads Next!
Tried this Chickpea Halloumi Salad with Quinoa? Leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook I love seeing your recreations!
Chickpea Halloumi Salad With Quinoa
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: salad
- Method: Chop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This halloumi chickpea salad is savoury, satisfying, and packed with crispy textures from pan-fried halloumi, crunchy roasted chickpeas and toasted almonds. It’s high in protein and fibre for a ssatiating salad.
Ingredients
Roasted Chickpeas
- 1 can (15 ounces) chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
Salad
- 2 cups cooked quinoa (from 1 cup uncooked)
- 8-ounce block halloumi cheese, cubed into squares
- 1 cup cucumber, chopped
- 1/4 cup red onion, chopped
- 1/4 cup almonds, toasted and chopped
- 3 tablespoons fresh basil, chopped
- 2 tablespoons fresh mint, chopped
Lemon Olive Oil Vinaigrette
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon dijon mustard
- 1 small garlic clove, minced
- salt and pepper, to taste
Instructions
- Preheat the oven to 400°F. Drain and rinse the chickpeas, then place them on a baking sheet between two paper towels. Roll the chickpeas in the paper towels to remove as much moisture as possible, discarding any skins that come off.
- Drizzle the dried chickpeas with olive oil, smoked paprika, and sea salt, then toss until evenly coated. Spread in a single layer and bake for 25 to 35 minutes, until crispy.
- Heat a drizzle of vegetable oil in a non-stick pan over medium-high heat. Pat the halloumi cubes dry with a paper towel. Add the halloumi to the pan and cook for 2 to 3 minutes per side, until golden brown. Remove and set aside.
- Add the cooked quinoa to a large bowl. Top with the roasted chickpeas, pan-fried halloumi, cucumber, red onion, toasted almonds, basil, and mint.
- Whisk together the lemon juice, olive oil, dijon mustard, minced garlic, and salt and pepper in a small bowl or jar until combined.
- Drizzle the dressing over the salad and toss to combine. Serve immediately.
Notes
Don’t skip pan-frying the halloumi. Halloumi straight from the packaging is rubbery and won’t taste great.
Cook the quinoa in broth for extra flavour.
If prepping ahead, store the dressing separately and dress just before eating so the chickpeas don’t soften.
If using raw almonds, toast them in a dry pan for a few minutes first.
Store in the fridge up to 3 days.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 375
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 16g
