Warm Chickpea and Lentil Salad with Crispy Halloumi
Description:
This hearty warm salad combines protein-rich lentils and chickpeas with crispy golden halloumi, all tossed in a lemon-herb vinaigrette with roasted vegetables and fresh greens. It’s comforting, satisfying, and packed with texture — ideal as a wholesome lunch or light dinner.
Time Required:
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2–3
Ingredients:
For the Salad:
1 cup cooked brown or green lentils (or canned, rinsed and drained)
1 cup canned chickpeas (rinsed and drained)
200g halloumi cheese, sliced (approx. 7 oz)
1 small red onion, thinly sliced
1 small zucchini, chopped
1 red bell pepper, chopped
2 tbsp olive oil (for roasting and frying)
Salt & pepper, to taste
A handful of arugula or baby spinach (optional)
Fresh parsley, chopped (for garnish)
For the Lemon-Herb Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, grated
1 tsp honey or maple syrup
1/2 tsp cumin
Salt and pepper, to taste
Instructions:
1. Roast the Vegetables:
Preheat oven to 200°C (400°F).
Toss zucchini, bell pepper, and red onion with a bit of olive oil, salt, and pepper.
Roast on a baking sheet for 15–20 minutes, until tender and slightly charred.
2. Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, mustard, garlic, honey, cumin, salt, and pepper. Set aside.
3. Heat Lentils and Chickpeas:
In a pan, warm 1 tsp olive oil. Add the lentils and chickpeas. Season lightly with salt and pepper.
Stir gently until heated through, about 3–5 minutes.
4. Fry the Halloumi:
Pat halloumi slices dry. Heat 1 tbsp olive oil in a non-stick pan over medium-high heat.
Fry halloumi for 1–2 minutes per side until golden and crispy.
5. Assemble the Salad:
In a large bowl, toss the warmed chickpeas and lentils with roasted vegetables and dressing.
Add fresh arugula/spinach if using.
Top with crispy halloumi and garnish with parsley.
Nutritional Information (Per Serving – serves 3):
Nutrient Amount
Calories ~460 kcal
Protein 21g
Carbohydrates 34g
Fiber 10g
Fat 28g
Saturated Fat 9g
Sugars 5g
Sodium ~700mg
Tip: You can use low-sodium chickpeas and halloumi to reduce salt content.
Q&A:
Q: Can I make this vegan?
A: Yes! Replace halloumi with grilled tofu or marinated tempeh and use maple syrup in the dressing.
Q: Can I make it ahead of time?
A: Yes, but store the dressing and halloumi separately. Reheat the salad gently before serving and fry the halloumi fresh for best texture.
Q: What lentils work best?
A: Brown or green lentils hold their shape well. Avoid red lentils as they tend to become mushy.
Q: Can I add grains?
A: Absolutely! Quinoa or bulgur pair well and boost fiber.
Q: What can I serve it with?
A: Pita bread, hummus, or a side of yogur
t sauce like tzatziki work perfectly