Golden Haloumi and Warm Chickpea Salad

Name: Golden Haloumi and Warm Chickpea Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 8 ounce Halloumi cheese; 2 tablespoon olive oil; 15 ounce chickpeas (rinsed, drained); 1 cup cherry tomatoes (halved); 0.5 cucumber (diced); 0.25 cup red onion (thinly sliced); 5 ounce baby spinach; 2 tablespoon tahini; 2 tablespoon lemon juice; 1 tablespoon water (warm); 1 clove garlic (minced); 0.25 teaspoon salt; 0.25 teaspoon black pepper

Crispy pan-fried Halloumi cheese and tender chickpeas served over a bed of spinach with a warm lemon-tahini dressing.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.23/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Low-Sugar

Ingredients

8 ounce Halloumi cheese
2 tablespoon olive oil
15 ounce chickpeas (rinsed, drained)
1 cup cherry tomatoes (halved)
0.5 cucumber (diced)
0.25 cup red onion (thinly sliced)
5 ounce baby spinach
2 tablespoon tahini
2 tablespoon lemon juice
1 tablespoon water (warm)
1 clove garlic (minced)
0.25 teaspoon salt
0.25 teaspoon black pepper

Instructions

Drain and pat dry the Halloumi cheese. Slice it into 1/2-inch thick pieces.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the Halloumi slices and cook for 3-4 minutes per side, until golden brown and slightly crispy. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the rinsed chickpeas. Cook for 5-7 minutes, stirring occasionally, until heated through and lightly browned. Add the halved cherry tomatoes and cook for 2 minutes more.
While the chickpeas are cooking, prepare the dressing: In a small bowl, whisk together the tahini, lemon juice, warm water, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy. Add a little more water if the dressing is too thick.
Divide the baby spinach among 5 serving plates or bowls. Top with the warm chickpea and tomato mixture, diced cucumber, and thinly sliced red onion.
Arrange the golden Halloumi slices on top of the salad. Drizzle generously with the lemon-tahini dressing and serve immediately.

Notes

For a fuller meal, you can serve this salad alongside a whole grain like couscous or quinoa.

Nutrition (per serving)

Calories: 375
Protein: 19.8 g
Carbohydrates: 26.5 g
Fat: 21.3 g
Fiber: 7.5 g
Sodium: 820 mg
Saturated Fat: 9.5 g
Sugar: 4.1 g
Cholesterol: 38 mg