Lemon-Herb Feta & Chickpea Salad with Grilled Halloumi
A vibrant Mediterranean-inspired salad featuring creamy feta, protein-rich chickpeas, and tangy lemon-herb dressing. Grilled halloumi adds a delightful salty chew, making this a satisfying and refreshing lunch option.
Prep Time
25 min
Difficulty
Easy
Servings
2
Calories
450 kcal
Instructions
- 1
Slice the halloumi cheese into 1 cm thick pieces.
- 2
Preheat your grill or a non-stick frying pan over medium-high heat.
~5 min - 3
Grill the halloumi slices for 2-3 minutes per side, until golden brown and slightly softened. Set aside.
~6 min - 4
In a large bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped fresh parsley, and chopped fresh mint.
- 5
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper to create the dressing.
~2 min - 6
Pour the dressing over the chickpea mixture and toss gently to combine.
- 7
Add the crumbled feta cheese to the salad and gently mix.
~1 min - 8
Arrange the grilled halloumi slices on top of the salad before serving.
Tips
- For an extra citrusy kick, add a pinch of lemon zest to the dressing.
- This salad can be prepared ahead of time. Store the dressing separately and toss just before serving to prevent the vegetables from becoming soggy. The grilled halloumi is best served warm, but the salad is still delicious at room temperature.
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