Olive Magazine
Chickpea and Halloumi Salad Recipe with Lentils

Spiced lentil and chickpea salad with halloumi

Published: January 7, 2019 at 2:25 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out our warm salad recipe with spicy lentils, golden halloumi and chickpeas. This simple veggie salad is low in calories and on the table in 40 minutes

  • Gluten free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal487
fat25.3g
saturates11.5g
carbs31.2g
sugars9.9g
fibre9.9g
protein28.5g
salt1.9g
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Ingredients

  • 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

DRESSING

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

Method

  • 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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