Make this hearty spiced lentil and chickpea salad, then also check out our recipes for grilled halloumi salad and fatteh, a Middle Eastern chickpea and pitta salad.


  • 2 tbsp olive oil
  • 1 red onion, halved and sliced
  • 200g cherry vine tomatoes
  • 2 tsp harissa
  • 250g pouch cooked beluga lentils
  • ½ lemon, juiced
  • 1 block halloumi, cut into ½cm slices
  • 400g tin chickpeas, drained and rinsed
  • a small bunch mint, roughly torn
  • a small bunch flat-leaf parsley, roughly torn


  • 1 tbsp tahini
  • 3 tbsp natural yogurt
  • 2-3 tsp harissa
  • 1 tsp runny honey
  • ½ lemon, juiced
  • ½ a clove garlic, crushed


  • STEP 1

    Heat the olive oil in a pan and cook the onion until soft. Stir in the tomatoes and cook until they are just starting to break down and burst open. Stir in the harissa, lentils and lemon juice, cook for a minute then season well and cool.

  • STEP 2

    Whisk together all the dressing ingredients with enough water to make a drizzle-able consistency.

  • STEP 3

    Fry the halloumi slices in batches in a dry non-stick pan until golden on both sides.

  • STEP 4

    Toss the chickpeas and 1/2 the herbs into the lentil mixture.

  • STEP 5

    Put on a platter or divide between plates and top with the dressing, the halloumi and the remaining herbs.


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