Grilled Halloumi Salad With Herby Chickpeas Recipe

Name: Grilled Halloumi Salad With Herby Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chickpeas organic, overflown with water & well drained; 9 feet halloumi cheese gr of, cut into 0,5 slices; 100 inches salad leaves gr of fresh young, with spinach leaves & rucola it; 12 inches cherry tomatoes cut half; 100 kalamata olives or black, pitted or not; 1 tablespoon fresh lemon juice; 1 clove garlic, peeled & squeezed; 2 tablespoons olive oil; 3 light soy sauce drizzles of superior; black pepper grinded; sea salt grinded; 1 1/4 cups coriander leaves fresh, cleaned & finely cut; 5 1/3 tablespoons Italian flat leaf parsley fresh, cleaned & finely cut up

Servings: persons

4 cups chickpeas organic, overflown with water & well drained
9 feet halloumi cheese gr of, cut into 0,5 slices
100 inches salad leaves gr of fresh young, with spinach leaves & rucola it
12 inches cherry tomatoes cut half
100 kalamata olives or black, pitted or not
1 tablespoon fresh lemon juice
1 clove garlic, peeled & squeezed
2 tablespoons olive oil
3 light soy sauce drizzles of superior
black pepper grinded
sea salt grinded
1 1/4 cups coriander leaves fresh, cleaned & finely cut
5 1/3 tablespoons Italian flat leaf parsley fresh, cleaned & finely cut up

1
Take a large bowl & place the drained chickpeas in it. Add the chopped up flat leaf parsley & the chopped up coriander. Mix with a spoon.
2
Make the dressing. Take a little jam pot & place the lemon juice, squeezed garlic, a few grinds of black pepper, some grinded sea salt, not too much because the cheese is salty & you do not want it too be overloaded with salt & the olive oil & a few drizzles of the soy sauce. Put the lid tight on the jam pot. Now, shake the pot up & down to combine the ingredients & flavours. Taste! If necessary, add some sea salt, pepper or soy sauce.
3
Take your grill pan & heat up on high.
4
Mix the dressing with the chickpeas in the bowl. Mix well.
5
Brush a bit of olive oil on each slice of halloumi.
6
When the griddle pan is hot, place the halloumi slices in the grill pan. Place them the way that you will have horizontal stripes on your cheese. That looks so pretty! Brush the upside with olive oil. Grill them for 1,5 to 2 minutes per side.
7
Take your plates & plate up. Lay a bed of fresh leaves in the middle of your plate. Place 3 larger leaves of spinach on the outer skirts in a triangle, that will look pretty! Add a few tablespoons of the chickpea mix on the top of the salad leaves. Add cherry tomatoes halves on the outside of the plate, 4 or 5 on each plate. In the spaces in between, add the olives, about 5 or 6 per plate. Now, add 4 slices of the grilled halloumi upwards on the salad.

1977

kcal

Calories

Fat

174

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups chickpeas organic, overflown with water & well drained, 9 feet halloumi cheese gr of, cut into 0,5 slices, 100 inches salad leaves gr of fresh young, with spinach leaves & rucola it, 12 inches cherry tomatoes cut half, and more.

Yes, Grilled Halloumi Salad With Herby Chickpeas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Halloumi Salad With Herby Chickpeas

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