Steps
- 1
Preheat a grill pan or outdoor grill over medium heat.
- 2
Brush the halloumi slices lightly with 1 tablespoon of olive oil to prevent sticking.
- 3
Grill the halloumi slices for about 2-3 minutes per side until golden grill marks appear and the cheese is slightly softened; remove from heat and set aside.
- 4
In a large bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and chopped parsley.
- 5
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.
- 6
Pour the dressing over the vegetable and chickpea mixture and toss gently to combine.
- 7
Divide the salad onto plates and top with the warm grilled halloumi slices.
- 8
Serve immediately, garnished with extra parsley if desired.
Tips from the Chef
For extra flavor, add a teaspoon of minced garlic to the dressing.
If halloumi is unavailable, grilled paneer can be a substitute but will alter the flavor profile.
Serve with warm pita bread for a more filling meal.
Adjust lemon juice and salt to taste based on personal preference.
For a spicier kick, sprinkle some red pepper flakes into the dressing.
Ingredients
- 6 oz Halloumi cheese (sliced)
- 1 cup Canned chickpeas (drained and rinsed)
- 1 cup Cherry tomatoes (halved)
- 0.5 cup Cucumber (diced)
- 0.25 cup Red onion (thinly sliced)
- 0.25 cup Kalamata olives (pitted and halved)
- 0.25 cup Fresh parsley (chopped)
- 3 tbsp Extra virgin olive oil
- 2 tbsp Lemon juice (freshly squeezed)
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper (freshly ground)
Nutrition
(per serving)
Calories
675
Protein
26.6 g
Carbs
33.3 g
Fat
48.4 g