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Smoked salmon and avocado salad on a Greek yogurt base with cucumber, capers and dill
Emily Carter

High Protein Halloumi and Chickpea Salad

5 from 1 vote
A vegetarian halloumi and chickpea salad with 30g of protein and 14g of fiber per serving. Seared halloumi over chickpeas, cucumber, tomato and mint.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Salad
Cuisine: Mediterranean
Calories: 583
Ingredients Method Notes

Ingredients
  

Salad
  • 150 g 5.3 oz halloumi
  • 350 g 2 cups canned chickpeas, drained and rinsed
  • 200 g 1½ cups cucumber, diced
  • 200 g 2 medium tomatoes, diced
  • 60 g ½ cup red onion, thinly sliced
  • 30 g ½ cup mint, chopped
Dressing
  • 30 g 2 tablespoons fresh lemon juice
  • 10 g 2 teaspoons extra-virgin olive oil

Method
 

  1. Drain and rinse the chickpeas thoroughly, dry them, and season with black pepper and a squeeze of the lemon juice.
  2. Dice the cucumber and tomatoes, slice the red onion thinly, and toss everything with the chickpeas, mint, remaining lemon juice and olive oil.
  3. Pat the halloumi completely dry and slice it about half an inch thick.
  4. Heat a dry nonstick or heavy pan over medium-high heat. Do not add oil — halloumi releases plenty of its own fat.
  5. Sear the halloumi for 2 to 3 minutes per side, without moving it, until deeply golden.
  6. Lay the hot halloumi over the dressed salad and serve immediately. Do not add salt at any stage.

Notes

  • Halloumi must be eaten warm. As it cools, its protein structure firms up and the cheese turns rubbery and squeaky.
  • High in sodium at 1,419 mg per serving, 69% of it from the halloumi, which is stored in brine. Soaking the cheese in cold water for 30 minutes before cooking reduces saltiness.
  • Rinsing the chickpeas rather than only draining them removes about 172 mg of sodium per serving.