Mediterranean Halloumi Chickpea Salad

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This Mediterranean halloumi chickpea salad is a simple mix of grilled halloumi, chickpeas, fresh vegetables, and a lemony dressing.

I often eat it on its own, but it also makes a great side for family dinners and festive meals. It takes less than 30 minutes to make, and I like taking it to potlucks and picnics too.

How to Make Mediterranean Halloumi Chickpea Salad

INGREDIENTS:

  • 3 blocks of halloumi
  • 2 small green zucchinis
  • 2 small yellow zucchinis
  • 600 g cooked chickpeas, rinsed
  • 1 large onion, finely diced
  • 4 large sun-dried tomatoes, finely chopped
  • 1½ tbsp fresh dill, chopped
  • Juice of 1½ lemons
  • 1½ tsp honey
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Step-by-Step Instructions:

1. Preheat the grill to 400°F (200°C).

2. Slice the zucchinis into ½-inch-thick slices at a slight angle. Cut the halloumi into ½-inch-thick slices and pat them dry with a paper towel.

3. Place the zucchini slices in a large bowl. Add a little olive oil, salt, and pepper, and toss to coat. Arrange the zucchini slices on the grill in a single layer. Close the grill and cook for about 5 minutes, until they have nice grill marks.

4. Drizzle the halloumi with a little olive oil and season with salt and pepper. Place the slices on the grill in a single layer, working in batches if needed. Grill for about 5 minutes, turning once, until nicely charred.

5. In a large bowl, add the chickpeas, onion, sun-dried tomatoes, honey, and dill. Mix gently to combine. Add the lemon juice, salt, and pepper, and mix again.

6. Add the grilled zucchini and halloumi to the chickpea mixture. Gently toss everything together.

Serve and Enjoy!

Important Recipe Notes:

  • To make this salad dairy-free, use tofu, tempeh, or cashew cheese instead of halloumi. You can also use white beans instead of chickpeas.
  • This salad can be made ahead and stored in the refrigerator for up to 1 day. Give it a gentle stir before serving.
  • You can also add any vegetables you have in the fridge. Capsicum, broccoli, and mushrooms would work well too.
Richi

Mediterranean Halloumi Chickpea Salad

This Mediterranean halloumi chickpea salad combines grilled halloumi, chickpeas, fresh vegetables, and a simple lemon dressing. You can enjoy it on its own, but it also makes a tasty side for family dinners and festive gatherings. It comes together in less than 30 minutes, and you can easily take it to picnics and potlucks.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 5 people
Ingredients Method

Ingredients
  

  • 3 blocks of halloumi
  • 2 small green zucchinis
  • 2 small yellow zucchinis
  • 600 g cooked chickpeas rinsed
  • 1 large onion finely diced
  • 4 large sun-dried tomatoes finely chopped
  • 1½ tbsp fresh dill chopped
  • Juice of 1½ lemons
  • 1½ tsp honey
  • 2 tbsp olive oil
  • Salt and pepper to taste

Method
 

  1. Preheat the grill to 400°F (200°C).
  2. Slice the zucchinis into ½-inch-thick slices at a slight angle. Cut the halloumi into ½-inch-thick slices and pat them dry with a paper towel.
  3. Place the zucchini slices in a large bowl. Add a little olive oil, salt, and pepper, and toss to coat. Arrange the zucchini slices on the grill in a single layer. Close the grill and cook for about 5 minutes, until they have nice grill marks.
  4. Drizzle the halloumi with a little olive oil and season with salt and pepper. Place the slices on the grill in a single layer, working in batches if needed. Grill for about 5 minutes, turning once, until nicely charred.
  5. In a large bowl, add the chickpeas, onion, sun-dried tomatoes, honey, and dill. Mix gently to combine. Add the lemon juice, salt, and pepper, and mix again.
  6. Add the grilled zucchini and halloumi to the chickpea mixture. Gently toss everything together and serve.

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