Mediterranean Chickpea Salad with Grilled Halloumi Cheese
Mediterranean Chickpea Salad with grilled halloumi cheese and a tangy sumac vinaigrette. Great for a quick and healthy lunch packed with protein, fiber, and nutrients!
Servings: 4 servings
Calories: 383kcal
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 small persian (or other seedless) cucumbers, chopped
- 1 cup chopped tomato
- 8 ounces halloumi cheese, cut into 8 slices
- 1/2 cup castelvetrano olives (or any olives you like)
- fresh parsley and fresh mint
- 6 cups arugula
Sumac Dressing
- 1 clove garlic, crushed
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp red wine vinegar
- 1 tbsp ground sumac
- 1/4 tsp sea salt
- 1/3 cup extra virgin olive oil
Instructions
- Make the dressing: In a small bowl or jar combine garlic, lemon juice, vinegar, sumac, and salt. Whisk or shake well to combine. Add olive oil and shake or whisk until fully combined. Set aside.
- In a small bowl toss the chickpeas with 1/2 of the dressing. Set aside.
- Heat a small cast iron skillet over medium-high heat. Brush the slices of halloumi cheese with a little olive oil. Add to skillet and cook for 1-2 minutes on each side or until crusty and brown. Remove from pan and set aside.
- Assemble salad: Pile arugula and fresh herbs on plates. Add chickpeas, cucumber, tomato, and olives. Drizzle with more dressing and finish with warm halloumi cheese. Eat immediately.
Notes
MAKE AHEAD TIPS:
- Make the dressing ahead of time - it will keep in the fridge for 5-7 days just shake before each use (it also needs to come to room temperature)
- Toss the chickpeas in the dressing and keep in the fridge for quick salads throughout the week.
- Sear halloumi cheese in the moment - trust me you want it fresh and warm!!
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 5g | Protein: 14g | Fat: 35g | Saturated Fat: 13g | Sodium: 1183mg | Potassium: 224mg | Fiber: 2g | Sugar: 2g | Vitamin A: 848IU | Vitamin C: 10mg | Calcium: 642mg | Iron: 1mg
