Chickpea and Halloumi Salad

Name: Chickpea Halloumi Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Halloumi cheese; Cherry tomatoes; Chickpeas; Walnuts; Pine nuts; Cucumber; Scallions; Red pepper; Spicy or regular olive oil; 1 Shallot, sliced; 4 tbsp White wine or champagne vinegar; 1/4 cup Lemon juice; 1/4 cup Good olive oil; 1 tbsp Dijon mustard; Flaky sea salt; Pepper

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This quick and healthy Chickpea and Halloumi Salad is easy-to-make, hearty, and packed with flavor, color, and texture. It’s the perfect vegetarian meal for an easy weekday lunch or dinner to fuel you all week long.

Salads can get a bad rap, but not on my watch — they’re simply the best vessel for flavor, by the forkful. Inspired by the ultimate viral trend, this Chickpea and Halloumi Salad is hearty, fresh, and incredibly satisfying. It’s protein-packed with beans, crunchy veggies, and a zesty dressing, and it’s as nutritious as it is delicious. This quick, no-cook side comes together in minutes, and best of all, it actually tastes better the longer it sits, making it ideal for meal prep, potlucks or any gathering.

Made with salty, pan-seared halloumi that’s golden on the outside and melty on the inside, creamy chickpeas, roasted nuts for crunch, and colorful veggies this Chickpea and Halloumi Salad is the perfect balance of flavor and texture. Then everything gets tossed in a vibrant vinaigrette for a zesty finish. It’s the perfect dish and summer side for busy weeks and easy entertaining since it has about 10 ingredients and holds well in the fridge.

If you like these Greek-inspired flavors, try some of these other fresh ideas. This Couscous Halloumi Salad is always a fan-favorite and our bright Mediterranean Orzo Salad is a great easy and delicious side.

Why You’ll Love This Recipe

High in Protein and Fiber: With hearty ingredients like chickpeas and nuts, this salad is loaded with nutrition to fill you up and ingredients you can feel good about.
No Cooking Required: No heat or cook times needed here — give the stove, oven and grill a rest. All you have to do is mix and serve, and voila! Time to eat.
Budget Friendly: Using pantry staples and ingredients you already have in the fridge, this recipe is easy on your wallet.
Great for Meal Prep: This is the ideal salad to make in advance and prep ahead. It actually tastes better over time!
Easily Customizable: Add or omit any of your favorite ingredients depending on who you’re serving it to. You can switch this salad up each time you make it. Try different veggies, cheeses, or add greens or grains — that’s the beauty of this salad, you can get creative.

Ingredients

For the Salad:

Halloumi Cheese: Salty and tangy, then perfectly melty and golden once seared.
Cherry Tomatoes: Fresh pops of flavor and color.
Chickpeas: Creamy and buttery for protein.
Walnuts & Pine Nuts: Toasted and rich for extra flavor and crunch.
Cucumbers: Fresh, crisp and clean.
Red Bell Pepper: Slightly sweet with a firm, crisp texture.
Scallions: For a mild onion flavor and nice green color.
Olive Oil or Spicy Olive Oil: Use a good quality, fruity, extra-virgin olive oil for the best flavor.

For the Dressing:

Shallot: For a mild onion flavor.
White Wine or Champagne Vinegar: Acidic and tangy, to give the dressing a vibrant taste.
Lemon Juice: For a citrusy brightness.
Olive Oil: Use a good quality, extra-virgin olive oil for the base of this dressing.
Dijon Mustard: Tangy with a subtle heat, to help emulsify the dressing.
Salt & Pepper: Season generously, always.

How To Make Chickpea and Halloumi Salad

1. Preheat oven to 400ºF. Add walnuts & pine nuts to a baking sheet and drizzle with olive oil, salt and pepper. Bake for about 7-10 min, moving around halfway through. Nuts should be browned and slightly crispy. Let cool and roughly chop.

pine nuts and walnuts for chickpea and halloumi salad

2. Slice halloumi and add to a hot skillet. Cook for about 3-4 min per side or until nicely golden brown. Remove and set aside.

3. Slice all veggies and combine in a large bowl.

ingredients in a bowl for chickpea and halloumi salad

4. Combine dressing ingredients and pour overtop veggies and beans. The salad will only taste better as the dressing absorbs throughout the week. Enjoy!

Expert Tips

Rinse Beans Well: Fully drain and rinse canned beans completely to get rid of excess aquafaba (fun to say, but the starchy liquid isn’t needed here!). This will give them the best taste and texture.
Let the Flavors Marinate: This is one of those dishes that actually tastes better as it sits. So make the salad and let it marinate in the fridge for at least an hour so the flavors can meld and really develop.
Dice Veggies Evenly: Do your best to cut everything uniformly, so the ingredients are similar in size. This will give the salad the best texture and overall mouthfeel when it’s time to eat.
Use Fresh Herbs: There’s just no substitute for the fresh, bright flavor. They’re the perfect finishing touch to bring everything together.
Adjust Seasoning at End: Taste and adjust with salt, pepper, or extra dressing if needed.

Variations

Add Avocado: To bulk up this salad, and for another creamy element, add sliced or diced ripe avocado. A drizzle of olive oil and sprinkle of sea salt on top takes it to the next level.
Stir in a Protein: Make this salad even heartier with a simply seasoned protein. Grilled chicken, pulled rotisserie chicken, a seared salmon filet or flaked canned tuna are all delicious options.
Use Different Beans: Tender, creamy cannellini beans, hearty black beans or crunchy haricot verts would be tasty substitutes for chickpeas.
Add Olives or Artichokes: For a tangy, slightly briny flavor note, add either of these. They’ll compliment the zesty vinaigrette beautifully.
Swap Cheeses: We love halloumi, but for a different flavor profile, try crumbled goat, creamy feta, or even mini marinated mozzarella balls. Shavings of fresh parmesan are always a great (delicious) idea, too.

What To Serve With Greek Chickpea Salad

There are so many options of what to serve alongside this salad whether you are enjoying it for lunch or dinner. Here are some of our options:

Warm Pita or Crusty Baguette Slices
Grilled Bread or Mini Sourdough Loaves: Drizzled with olive oil and rubbed with garlic.
Simple Green Salad or Dressed Arugula
Couscous or Quinoa
Roasted Lemony Asparagus With Saffron Dill Vinaigrette

Storage

One of my favorite things about this salad is that it tastes better with time, making leftovers a dream. Store leftover salad in an airtight container in the fridge for up to 4 days. Serve straight out of the fridge, adding a drizzle of olive oil, splash of vinegar, or some extra dressing to refresh, if needed.

We do not recommend freezing this salad, as the texture of the cheese and veggies can change. Enjoy this fresh!

This is the ideal prep ahead, make-in-advance dish. Assemble and mix together the salad 1-2 days ahead of time, store in the fridge in an airtight container, and serve when you’re ready. Stir to refresh, adding olive oil, extra dressing, or a splash of vinegar, if needed.

FAQs

Is it healthy?

Absolutely. This salad is packed with protein, fiber, fresh veggies, and nutrients. It’s good for you and full of ingredients you can feel good about eating.

Can I cook the beans from scratch?

Definitely if you have the time. Be sure to soak them overnight, rinse and drain, and then cook according to your favorite method (usually stovetop is recommended). Drain well before adding to the salad.

How do I avoid a mushy texture?

Be sure to fully drain and pat dry the chickpeas before adding, and use lots of toasted, crunchy nuts for texture. Also, if you’re adding in any greens or avocado, do this after the salad has been dressed and marinated, right before serving, so nothing is wilted or soggy.

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Chickpea and Halloumi Salad