Halloumi Chickpea Salad

This halloumi and chickpea salad combines fresh Mediterranean flavors with protein-packed ingredients for a delicious, satisfying meal. It is the perfect light lunch, dinner, or meal prep meal!

Course Dinner, Dips, Dressings and Sauces, Lunch

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10

Total Time 15

Servings

Calories 243kcal

Author Kate Hahnel

Equipment

Mixing bowl
Measuring cups and spoons

Ingredients

For the Salad

1 tablespoon olive oil
8 ounces halloumi cheese - approx. 225 grams (sliced into ¼ inch slabs, so 0.5-0.6cm)
1 can kidney beans - 15.5 oz can approximately 440grams
1 can can chickpeas - 14.5 oz or approximately 411g
1 medium-sized onion (diced)
a pinch of salt and pepper (or more, to taste)
1 bell pepper (diced)
½ cup cherry tomatoes
2 small cucumbers (diced)
a handful of fresh chopped basil

Balsamic Dressing

¼ cup balsamic vinegar
1 tablespoon honey
1 large garlic clove (minced or grated)
1 teaspoon salt (use more or less, to taste)
black pepper (to taste)
1 teaspoon Italian seasoning or dried oregano
¾ cup extra virgin olive oil

Instructions

In a bowl, whisk together balsamic vinegar, honey, garlic, salt, and pepper. Gradually add olive oil, whisking continuously, until the dressing is emulsified. (see notes below)
Heat a grill pan or skillet over medium-high heat. Grill the halloumi slices until golden-brown on both sides (about 2–3 minutes per side). Set aside.
In a large salad bowl, add all the salad ingredients. Gently stir to combine.
Pour the dressing over the bean mixture and gently stir until evenly coated.
Arrange the grilled halloumi slices on top. Garnish with fresh herbs if desired. Enjoy immediately or chilled.

Notes

You can also make the dressing by adding all the ingredients to a glass jar with a tight-fitting lid and shaking until well combined

Nutrition