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Halloumi and chickpea salad recipe

Halloumi and chickpea salad recipe

1 rating

Created by The Tesco Real Food team

Zainab Pirzada's citrussy salad is super simple to serve up for Iftar. It has all the flavours of a Kachumber salad with crispy halloumi and chickpeas for protein (and crunch!) Finish with a drizzle of sweet and zesty pomegranate molasses dressing. See method

  • Serves 4
  • Takes 20 mins
  • 406 calories / serving
  • Vegetarian

Ingredients

  • ½ red onion, finely chopped
  • ½ cucumber, diced
  • 10-12 cherry tomatoes, halved
  • 400g tin chickpeas, drained
  • 80g pack pomegranate seeds​
  • large handful of mint, finely chopped
  • large handful of coriander, finely chopped
  • 225g pack halloumi, cut into bitesize cubes
  • 1 tbsp vegetable oil

For the dressing

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • ½ tsp salt, pepper
  • 1 lemon, juiced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1690kj
    406kcal     20%

  • Fat

    26g 37%

  • Saturates

    11g 57%

  • Sugars

    11g 12%

  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 21.9g Protein 18g Fibre 5.8g

Method

  1. Add the cucumber, red onion, cherry tomatoes, chickpeas, pomegranate, mint and coriander to a large bowl.
  2. Heat the vegetable oil in a frying pan and fry the halloumi until golden brown on both sides.
  3. Mix all the ingredients for the dressing and add to the salad, giving everything a good mix. Serve immediately with the halloumi on top.

See more Ramadan recipes

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