Halloumi and Chickpea Salad stands out as a delicious and easy-to-prepare recipe, combining crispy halloumi and protein-rich chickpeas with the sweet and flavorful pomegranate syrup.
Nutritional information
- Quantity for 4 people
- Preparation time: 20 minutes
- 406 calories per serving
Ingredients
- ½ red onion, finely chopped
- ½ cucumber, diced
- 10 to 12 cherry tomatoes, halved
- 400g canned chickpeas, drained
- 80 g pomegranate seeds
- A large handful of finely chopped mint
- A large handful of finely chopped coriander
- 225g halloumi cheese, cut into small cubes
- 1 tablespoon of vegetable oil
For the sauce
- 3 tablespoons extra virgin olive oil
- 1 tablespoon of balsamic vinegar
- Soupe à 1 honey cuillère
- ½ teaspoon salt and pepper
- The juice of a lemon
Preparation of halloumi and chickpea salad with pomegranate syrup
- Place the cucumber, red onion, cherry tomatoes, chickpeas, pomegranate seeds, mint and coriander in a large salad bowl.
- Heat the vegetable oil in a pan and fry the halloumi until golden brown on both sides.
- Mix all the dressing ingredients and add them to the salad, making sure to mix well.
- Serve immediately with the halloumi.
