Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing
Looking for a fresh and vibrant salad that’s packed with flavor? The Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing is the perfect choice. This colorful dish combines crispy halloumi cheese with nutritious chickpeas and tart pomegranate seeds. Toss in some mixed greens and a zesty dressing, and you have a delightful meal that is both filling and nutritious!
Why Make This Recipe
There are many reasons to love this salad. First, it is quick to make and perfect for any meal of the day. It’s loaded with protein from the chickpeas and halloumi, making it a great option for vegetarians. The sweet and tangy pomegranate seeds provide a burst of flavor, while the mint-lemon dressing adds brightness. Plus, it looks beautiful on the plate, making it great for entertaining or a simple family dinner.
How to Make Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing
Ingredients:
- 8 oz (225 g) halloumi cheese, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pomegranate seeds
- 4 cups mixed salad greens
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 3 tablespoons olive oil (for dressing)
- Juice of 1 lemon
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper, to taste
Directions:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Fry the halloumi slices for 2–3 minutes on each side until they are golden and crispy. Once done, remove them from the skillet and set aside.
- In a large bowl, combine the chickpeas, pomegranate seeds, and mixed greens.
- In a small bowl, whisk together the olive oil, lemon juice, honey, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to coat everything evenly.
- Top the salad with the fried halloumi slices and chopped mint.
- Serve immediately and enjoy!
How to Serve Halloumi & Pomegranate Chickpea Salad
You can serve this salad as a light lunch or as a side dish for dinner. It pairs well with grilled meats or fish. For a more substantial meal, add some avocado or quinoa. This salad is best enjoyed fresh, but you can also set it out at picnics or gatherings.
How to Store Halloumi & Pomegranate Chickpea Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. However, the salad is best eaten fresh due to the crispy halloumi. If you must store it, keep the dressing separate until you’re ready to eat.
Tips to Make Halloumi & Pomegranate Chickpea Salad
- Make sure to fry the halloumi until it’s crispy, as this adds a wonderful texture.
- Feel free to add other vegetables, such as cucumber or bell peppers, for extra crunch.
- For added flavor, you can toast the chickpeas in the oven before adding them to the salad.
Variation
You can swap out the chickpeas for black beans or even cooked quinoa for a different flavor. If pomegranates are out of season, using dried cranberries can provide a similar sweetness.
FAQs
Can I make this salad in advance?
It’s best to eat the salad fresh. However, you can prepare the ingredients ahead of time and combine them just before serving.
Is halloumi cheese vegetarian?
Yes, halloumi cheese is considered vegetarian as it is made from milk. However, always check that it fits your dietary preferences.
Can I use a different dressing?
Absolutely! You can experiment with different dressings, such as balsamic vinaigrette or a yogurt-based dressing, depending on your taste.
The Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing is not only delicious, it’s also easy to make and a great option for any meal. Enjoy the colorful mix of flavors and make this recipe a staple in your kitchen!
