Halloumi tabbouleh pitas with an avocado chickpea smash.

This halloumi tabbouleh pita is a perfect high-protein lunch option.

The Deets

One of my favorite, bright, healthy and high protein lunch ideas: halloumi tabbouleh pitas with an avocado chickpea smash. These are so delicious and also super easy to meal prep. There’s a few steps involved, but trust me it’s so good and will last you several days. You’ll first make your tabbouleh salad, which is super simple. Then make your dressing which consists of olive oil, lemon, red wine vinegar, and some salt and pepper. Then you’ll cook up halloumi. Halloumi is so fun to cook with because it has a high melting point so it can be fried or grilled. Here’s where the fun part comes in once you have all of your other ingredients good to go, you’ll smash up avocado and chickpeas together. You’ll add all of this to a pita pocket. This pita is perfect for this because you can really fill it up with all the goods. I toasted mine in the oven to have them slightly warmed. This halloumi and tabbouleh combo is SO good and so flavorful. Full recipe is below. If you enjoy this recipe, check out all of my other sandwiches here!

Halloumi Tabbouleh Pitas with an Avocado Chickpea Smash

Print Recipe


Tabbouleh salad:

  • 1/2 cup bulgar wheat
  • 1/4 cup cherry tomatoes or dices regular
  • 2 parisan cucumbers chopped
  • 1/4 cup fresh mint chopped
  • 1/4 cup parsley chopped
  • 1/8 cup fresh dill

The dressing: 

  • 1/2 a lemon
  • A generous glug of olive oil
  • Drizzle of red wine vinegar
  • Sea salt
  • Pepper

The rest:

  • Pitas
  • A few slices of halloumi cheese
  • Avocado
  • Chickpeas
  • Other half of the lemon
  • Red pepper flakes


  • Cook bulgar wheat for the tabbouleh salad and let cool. Preheat the oven to 350 (this is for toasting the pitas)
  • Slice halloumi and add to a medium pan. Cook for about 3-4 min per side (or until nicely browned) on medium heat. Remove and chop into bite sized pieces.
  • Make tabbouleh salad by combining chopped ingredients into a bowl. Make dressing in another bowl and whisk until combined. Add 3/4 of the dressing to the tabbouleh salad. Add halloumi to the salad and combine. The rest will go on the top of the pitas later.
  • Slices pitas in half and crumple up parchment paper. Carefully, add to the inside of the pitas. This will help them keep their shape. Toast in the oven for a few min, just until warmed.
  • Meanwhile, smash avocado and chickpeas together with lemon juice, red pepper flakes, salt and pepper.
  • Assembly: Spread the avo/chickpea mash inside the pita. Scoop in halloumi tabbouleh salad. Top with extra dressing and that’s it! Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.