Halloumi and Chickpea Salad

Written By Dominique Ludwig

On 12/06/2020

Read more

Halloumi and Edamame Salad

This is a great way of eating a mixture of beans and cheese. It is surprisingly filling. I can be served with a sweet potato, in a wrap or just as it is, so it is versatile enough for the wole family.

This is also a great packed lunch recipe!



2 tins of Chickpeas, rinsed and drained

1 x 250g pack of Halloumi cheese, cubed

1 tbsp ghee or coconut oil

2 tsp sweet Paprika

1 tsp cumin

½ tsp coriander

2/4 tsp chilli flakes

Salad leaves, assorted

Cooked and cooled broccoli spears



Handful pumpkin seeds



50ml olive oil (extra virgin)

40ml ACV

1 dessertspoon Dijon Mustard

Salt and Pepper



  1. Cook the broccoli in simmering water for 6 minutes. Drain and plunge into iced water to stop the cooking process.
  2. Arrange all the other vegetables on a large platter and add the cooled broccoli
  3. Heat the ghee or coconut oil in a frying pan. Add the Halloumi cubes and drained chickpeas along with the spices. Cook for around 5-8 minutes, until the Halloumi is golden on all sides and the chickpeas have dried out and are coated in the spices
  4. Add the chickpea and Halloumi mixture over the top of the salad and sprinkle over some pumpkin seeds.
  5. Shake the dressing ingredients together in a jam jar and pour over the top.





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