Chickpea Halloumi Salad
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.
Ingredients
Serves 4 servings
- Halloumi cheese
- Cherry tomatoes
- Chickpeas
- Walnuts
- Pine nuts
- Cucumber
- Scallions
- Red pepper
- Spicy or regular olive oil
The dressing:
- 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
Instructions
- Preheat oven to 400. 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.
- 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.
- Slice all veggies and combine in a large bowl.
- Combine dressing ingredients and pour overtop veggies and beans. The salad will only taste better as the dressing absorbs throughout the week. Enjoy!
Video
Notes
Storage:
- 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 the refresh, if needed.
- This is a great dish to prep in advance. 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.