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Chickpea halloumi salad

Halloumi originated in Cyprus and it’s also favourite in Greek recipes. It’s a firm, squeaky and salty cheese traditionally made from sheep or goat milk. Since it has a high melting point, you can sear it or grill it and it will become crisp on the outside while the inside stays warm and chewy. Plus it’s a great option for a vegetarian meal. 




  • 2 tablespoons red wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon za'atar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, grated or finely chopped
  • 4 tablespoons olive oil


  • 1 tablespoon olive oil
  • 12 ounces halloumi cheese, cut into 1/2-inch thick slices


  • 2 hearts romaine lettuce, coarsely chopped
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 English cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup kalmata olives, pitted and halved



  1. Whisk vinegar, lemon juice, za’atar, salt, pepper, and garlic in a large bowl.
  2. Whisk in four tablespoons of oil. 
  3. Set aside for salad. 


  1. Heat a cast-iron skillet over high. 
  2. Add the remaining one tablespoon of oil and swirl to coat. 
  3. Working in batches, add cheese in a single layer and cook, flipping once, until browned, about 30 seconds per side.


  1. Add romaine lettuce, chickpeas, cucumber, onion, and olives to the dressing and toss to combine. 
  2. Divide among plates and top with cheese. Serve and enjoy! 

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