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–+ servings

Roasted Chickpea & Halloumi Salad

Crispy, smoky chickpeas and halloumi croutons transform this colorful salad into a filling, super satisfying meal! With a creamy pesto dressing, this is packed with amazing Italian style flavors and textures.
4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
5 from 4 ratings
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Ingredients

Roasted Chickpeas and Halloumi

  • 8 oz (225 g) pack of halloumi
  • 14 oz (400 g) can of chickpeas, drained and patted dry
  • 2 Tbsp olive oil
  • 1.5 tsp smoked paprika
  • 1 tsp fennel seeds (optional), crushed

Cold Salad Ingredients

  • 2 heads romaine lettuce, chopped
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 large avocado, cubed
  • ¼ large carrot, grated
  • 2 mini peppers (or 1/2 of a bell pepper), sliced
  • 3 tbsp red onion, finely diced or sliced

Pesto Salad Dressing

  • 1.5 Tbsp mayonnaise
  • 1 Tbsp prepared green pesto
  • 1 tsp dijon mustard
  • 2 tsp cider vinegar
  • ⅛ tsp sugar

Instructions 

  • Preheat the oven to 200C / 390F.
  • In a medium sized mixing bowl, toss the halloumi cubes and chickpeas with the olive oil, smoked paprika and fennel seeds until they are all well coated. Scatter them on a baking sheet, and place in the oven for 20 minutes.
    8 oz pack of halloumi, 14 oz can of chickpeas, 1.5 tsp smoked paprika, 1 tsp fennel seeds (optional), 2 Tbsp olive oil
  • While they cook, you can prep all of your other cold ingredients and add them to the salad bowl.
    2 heads romaine lettuce, 1 cup cherry tomatoes, 1/4 large carrot, 2 mini peppers (or 1/2 of a bell pepper), 3 tbsp red onion, 1 large avocado
  • Make the dressing by whisking all of the ingredients in a small bowl.
    1.5 Tbsp mayonnaise, 1 Tbsp prepared green pesto, 1 tsp dijon mustard, 2 tsp cider vinegar, 1/8 tsp sugar
  • The halloumi and chickpeas are ready once the chickpeas are crisp and the halloumi is browned around the edges. Remove from the oven and allow it all to cool down for a few minutes.
  • Pour the dressing over the salad and toss the salad to mix the dressing through.
  • Add the chickpeas and halloumi to the salad bowl. If you have a very wide bowl, you can just scatter them over the top and serve. If your bowl is less wide and more deep, toss them through very gently until just mixed in.
Cuisine: European
Course: Salad
Calories: 606kcal, Carbohydrates: 47g, Protein: 27g, Fat: 37g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 0.01g, Cholesterol: 3mg, Sodium: 807mg, Potassium: 1464mg, Fiber: 19g, Sugar: 12g, Vitamin A: 29184IU, Vitamin C: 46mg, Calcium: 742mg, Iron: 7mg