Chickpea salad with grilled halloumi
A hearty and healthy chickpea salad with almonds, raisins and halloumi served with a grilled lemon vinaigrette.
YIELDS
4
Ingredients
Salad
- 2 cups chickpeas, drained and rinsed
- 2 cups bulgar wheat, cooked
- 1/4 cup red onions, diced
- 1/2 cup dried apricot, diced
- 1/4 cup raisins or sultanas
- 1/3 cup almond slices, toasted
- 1/2 cup feta cheese, crumbled
- 1/3 cup parsley, chopped
- 8 slices halloumi cheese, cut into 1/4-inch thick slices
Viniagrette
- 1 tablespoon dijon mustard
- 2 tablespoons charred lemon juice
- 1 teaspoon honey
- 1/2 teaspoon cumin
- 2 tablespoons parsley, chopped
- 1/2 cup olive oil
- 1/4 teaspoon salt
Directions
Salad
- Add chickpeas, cooked bulgar wheat, diced red onions, apricots, raisins, toasted almond slices, feta cheese, and parsley into a large bowl and toss until combined.
- Slice Halloumi cheese is one-inch thick slices and halve two lemons.
- Preheat the grill to high heat.
- Char the halloumi cheese over high heat and remove from the grill as soon as there are char marks - approximately one to two minutes.
Viniagrette
- Place the halved lemons face down on the grill for three minutes to char and soften.
- Add juice of charred lemons, dijon mustard, honey, cumin, fresh parsley, olive oil, and salt to a mason jar and shake to combine.
Assemble and Serve
- Add the dressing to the chickpea salad and toss to coat. You can serve will grilled halloumi right away or for a deeper flavour, allow the salad to marinate in the dressing for two to nine hours.
- Serve salad cold with charred halloumi on top. Enjoy!
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