Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing
The Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing is a vibrant and delicious dish that combines fresh ingredients to create a satisfying and nutritious meal. With creamy halloumi, crunchy chickpeas, and the sweet burst of pomegranate, this salad is perfect for lunch or a light dinner.
Why Make This Recipe
This recipe is not only delightful to eat but also packed with nutrients. Chickpeas provide a solid protein base, while pomegranate seeds add a sweet and juicy element. Halloumi cheese adds a rich and savory flavor, making it a wonderful choice for those looking for a filling yet healthy meal. Plus, the mint-lemon dressing brings everything together, adding a refreshing touch.
How to Make Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup pomegranate seeds
- 1/2 red onion, thinly sliced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil (for frying)
- 6 oz halloumi cheese, sliced
- 2 tablespoons olive oil (for dressing)
- Juice of 1 lemon
- 1 teaspoon honey or maple syrup
- 1 clove garlic, finely minced
- Salt and black pepper, to taste
Directions
- In a small bowl, whisk together olive oil, lemon juice, honey, garlic, salt, and pepper to make the dressing. Set aside.
- Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add halloumi slices and cook for 2–3 minutes per side until golden brown and crispy. Remove from heat and set aside.
- In a large mixing bowl, combine chickpeas, pomegranate seeds, red onion, mint, and parsley.
- Drizzle the salad with the dressing and toss gently to combine.
- Top with warm halloumi slices and serve immediately.
How to Serve Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing
This salad is best served fresh. Place the salad on a large serving dish or individual plates, and top it with the warm halloumi slices. It makes a great side dish or a light meal on its own. You can also pair it with crusty bread or wrap it in a pita for an extra filling option.
How to Store Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing
If you have leftovers, store the salad in an airtight container in the refrigerator. It is best to keep the dressing separate until you are ready to eat. The salad can last for up to 2 days, but the texture of the veggies may soften over time.
Tips to Make Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing
- For added flavor, try grilling the halloumi instead of frying.
- Use freshly squeezed lemon juice for the best taste in the dressing.
- You can substitute feta cheese for halloumi if you prefer a different flavor profile.
- If you’re in a hurry, store-bought pomegranate seeds can save you time on preparation.
Variation
You can add other ingredients like avocado, cucumbers, or even roasted vegetables to give the salad an extra twist. A handful of mixed greens can also enhance the dish.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad ingredients and store them in the refrigerator. Just add the dressing right before serving to keep the ingredients fresh.
Is this salad suitable for vegans?
You can make this salad vegan by omitting the halloumi cheese or replacing it with a vegan cheese alternative.
Can I use dried chickpeas instead of canned?
Absolutely! Just remember to soak and cook the dried chickpeas ahead of time, as it will take longer than using canned ones.
This Halloumi & Pomegranate Chickpea Salad with Mint-Lemon Dressing is a colorful and tasty choice that everyone will enjoy. Give it a try, and enjoy the balance of flavors!
