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
Units
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