Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing
Introduction
Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing is a fresh and vibrant dish that combines the crunchy texture of vegetables, the creaminess of halloumi cheese, and the sweet burst of pomegranate seeds. This salad not only looks beautiful but is also packed with protein and flavor. It’s perfect for a light lunch, a side dish, or even a main meal.
Why Make This Recipe
This salad is easy to make and requires simple ingredients. It’s a great way to enjoy healthy foods while satisfying your taste buds. The combination of chickpeas, fresh vegetables, and the tangy mint-lemon dressing makes this salad a delightful option for anyone looking to eat healthier without sacrificing flavor. Plus, it’s perfect for any occasion – whether it’s a picnic, a potluck, or just a cozy dinner at home.
How to Make Halloumi & Pomegranate Chickpea Salad
Ingredients
- 200g halloumi cheese, sliced
- 1 can (400g) chickpeas, drained and rinsed
- 1 cup pomegranate seeds
- 1 cucumber, diced
- 1/2 red onion, finely sliced
- A handful of fresh mint leaves, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Directions
- Heat a non-stick pan over medium heat and fry the halloumi slices until golden brown on both sides, about 2-3 minutes per side. Set aside.
- In a large bowl, combine chickpeas, pomegranate seeds, cucumber, red onion, and chopped mint.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Top the salad with the warm fried halloumi slices. Serve immediately.
How to Serve Halloumi & Pomegranate Chickpea Salad
This salad is best served fresh and warm. You can enjoy it on its own or pair it with grilled meats or flatbreads. A sprinkle of extra mint on top can add a lovely touch!
How to Store Halloumi & Pomegranate Chickpea Salad
If you have leftovers, store the salad in an airtight container in the fridge. It will stay fresh for up to 2 days. However, for the best texture and flavor, it’s best to eat it right away, especially with the fried halloumi.
Tips to Make Halloumi & Pomegranate Chickpea Salad
- For added flavor, try grilling the halloumi instead of frying it.
- Make sure to rinse the chickpeas well to remove any excess sodium.
- If you like it spicy, add a pinch of red pepper flakes to the dressing.
Variation
You can change this salad by adding other ingredients like avocado, cherry tomatoes, or even some grilled vegetables. Try using feta cheese instead of halloumi for a different taste.
FAQs
1. Can I use canned chickpeas?
Yes, canned chickpeas are perfect for this recipe. Just make sure to rinse and drain them before adding them to the salad.
2. Is there a vegetarian option for the dressing?
Yes, the dressing is already vegetarian. If you want it vegan, you can stick to the ingredients listed without any issues.
3. Can I prepare this salad in advance?
Yes, you can prepare most of the salad ingredients in advance, but it’s best to add the dressing and halloumi just before serving to keep everything fresh.
