Halloumi and chickpea salad recipe
Created by The Tesco Recipes team
Zainab Pirzada's citrussy salad is super simple to serve up for Iftar. It has all the flavours of a Kachumber salad with crispy halloumi and chickpeas for protein (and crunch!) Finish with a drizzle of sweet and zesty pomegranate molasses dressing.
See method- Serves 4
- Takes 20 mins
- 406 calories / serving
Ingredients
- ½ red onion, finely chopped
- ½ cucumber, diced
- 10-12 cherry tomatoes, halved
- 400g tin chickpeas, drained
- 80g pack pomegranate seeds
- large handful of mint, finely chopped
- large handful of coriander, finely chopped
- 225g pack halloumi, cut into bitesize cubes
- 1 tbsp vegetable oil
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- ½ tsp salt, pepper
- 1 lemon, juiced
Each serving contains
- Energy
- 1690kJ 406.0kcal
- Fat
- 26g
- Saturates
- 11g
- Salt
- 2.5g
- Sugars
- 11g
of the Reference intake
Carbohydrate 21.9gProtein 18.0gFibre 5.8g
Method
- Add the cucumber, red onion, cherry tomatoes, chickpeas, pomegranate, mint and coriander to a large bowl.
- Heat the vegetable oil in a frying pan and fry the halloumi until golden brown on both sides.
- Mix all the ingredients for the dressing and add to the salad, giving everything a good mix. Serve immediately with the halloumi on top.
- See more Ramadan recipes
