Halloumi and Chickpea Salad with Lemon

Ingredients

• 🧀Halloumi, cut into 1 cm thick slices250 g
• 🥫Canned Chickpeas, drained and rinsed1 can
• 🥒Cucumber, halved lengthwise and sliced1
• 🍅Cherry Tomatoes, halved150 g
• 🧅Red Onion, thinly sliced½
• 🥬Arugula, washed and dried60 g
• 🍋Lemon, zested and juiced1
• 🫒Extra Virgin Olive Oil, for the dressing2 tbsp
• 🍅Dijon Mustard1 tsp
• 🍯Honey1 tsp
• 🧄Garlic, finely grated or minced1 clove
• 🧂Black Pepper (ground)to taste
• 🧂Sea Salt (fine)to taste
• 💧Wateras needed

Contains Dairy, Garlic, Mustard, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Slice the halloumi

   Set the Halloumi on a chopping board and slice it into even slabs about 1 cm thick so it browns at the same rate in the skillet. Keep the knife moving cleanly rather than sawing, and if a slice shreds, press it back together before cooking so it still forms a neat crust.

   2 min
2. 2

   Prepare the vegetables

   Halve the Cherry Tomatoes, slice the Cucumber into thin half-moons, thinly slice the Red Onion, and grate or mince the Garlic Clove so everything is ready to toss quickly. Keep the pieces bite-sized and tidy; if the onion feels too sharp, slice it a little finer so it softens into the dressing instead of shouting through it.

   4 min
3. 3

   Drain the chickpeas

   Tip the Canned Chickpeas into a sieve, rinse them under cold water, and shake them well until the water runs clear and no cloudy liquid clings to the beans. Let them sit for a moment in the sieve so they lose their slick canned edge and won’t water down the dressing.

   2 min
4. 4

   Whisk the dressing

   In a small bowl, whisk the Lemon Juice, Extra Virgin Olive Oil, Dijon Mustard, Honey, Garlic Clove, Sea Salt, and Black Pepper until the dressing turns glossy and slightly thickened, about 30 seconds. If it looks split, keep whisking in quick circles and it will come back together as a smooth, pale emulsion with a bright lemon smell.

   1 min
5. 5

   Sear the halloumi

   Set a large skillet over medium-high heat and lay in the Halloumi slices without oil; leave them alone for about 2 minutes until the undersides turn deep golden and lift easily with a spatula. Flip them carefully and cook the second side for another minute or so until they are bronzed at the edges and faintly squeaky; if they stick, give them a few more seconds rather than forcing them.

   4 min
6. 6

   Toss the salad

   In the mixing bowl, combine the Canned Chickpeas, Cucumber, Cherry Tomatoes, Red Onion, Arugula, and the Halloumi slices, then drizzle over the dressing and fold everything together with a light lifting motion for about 30 seconds. Stop as soon as the leaves are coated and the halloumi is glossed with lemon; if you stir too hard, the tomatoes will break and the salad will lose its fresh, clean look.

   2 min
7. 7

   Finish and plate

   Taste the salad and add a final pinch of Sea Salt and Black Pepper if needed, then pile it into bowls and let the halloumi sit on top so its browned faces stay visible. Serve immediately while the cheese is still warm and the vegetables are crisp; if it has sat too long, toss once more to wake the dressing back up before plating.

   1 min

Nutrition per serving