Chickpea, Halloumi and Quinoa Salad with Lemon Dressing
This Chickpea Halloumi Salad combines pan-fried golden halloumi, oven-roasted crunchy chickpeas and a quinoa base to make a satisfying, protein-rich meal. Each serving delivers roughly 16 grams of protein and 7 grams of fibre, and the components hold up well for several days in the fridge—making this a reliable option for lunches, dinner or meal prep.
Halloumi is one of the easiest cheeses to work with—sear it in a hot pan for a few minutes and it develops a crisp, golden exterior while staying pleasantly salty. Paired with crunchy roasted chickpeas, fluffy quinoa, fresh herbs, toasted almonds and a bright lemon vinaigrette, this salad is flavorful, filling and keeps its texture even after being stored.
Recipe Highlights
- Meal-prep friendly: Stays crisp and satisfying for several days when stored in the refrigerator, so it’s great for preparing ahead.
- Textural variety: Crunchy roasted chickpeas and toasted almonds contrast with pan-fried halloumi and tender quinoa for a balanced bite.
- Flexible: Swap grains, add extra vegetables or change the nuts to suit your preferences.
Key Ingredients & Substitutions
Halloumi: Look for halloumi in the specialty cheese section. Pan-frying or grilling is essential to achieve the best texture. If halloumi is unavailable, a firm, salty cheese like feta can be used, though the texture will differ.
Chickpeas: Canned chickpeas are convenient and work very well. Roasting them brings out a crunchy texture, but you can also add rinsed, unroasted chickpeas if you prefer a softer bite.
Quinoa: Quinoa provides a light, fluffy base. You can substitute a chewier grain like farro or omit grains for a lighter salad.
Almonds: Toasted almonds add crunch; pistachios, walnuts or pine nuts are fine alternatives.
How To Make Chickpea Halloumi Salad
This overview describes the main steps; full measurements and details are included in the recipe card below.
Step 1: Toss drained chickpeas with olive oil and spices, then spread in a single layer on a baking sheet.
Step 2: Roast at 400°F (about 200°C) for 25–35 minutes, until the chickpeas are crisp and golden.
Step 3: Slice the halloumi and pan-fry over medium heat for 2–3 minutes per side until golden brown.
Step 4: Let the halloumi cool briefly, then chop it into bite-sized pieces.
Step 5: Combine cooked quinoa, roasted chickpeas, pan-fried halloumi, cucumber, red onion, toasted almonds, basil and mint in a large bowl.
Step 6: Whisk together lemon juice, olive oil, Dijon mustard, minced garlic and salt and pepper. Toss the salad with the dressing and serve.
How To Store
Store the salad in an airtight container in the refrigerator for up to 3 days. If you prefer firmer chickpeas, keep the dressing separate in a jar for up to a week and dress individual portions just before serving.
Jess’s Tips
- Always pan-fry the halloumi: Searing transforms its texture and flavor; skip this step and the cheese will be rubbery.
- Cook quinoa in broth: Use vegetable or chicken broth for extra depth of flavor if available.
- Toast raw almonds: Toasting enhances their flavor—do it briefly in a dry pan or toaster oven.
- Dress in stages: Add two-thirds of the dressing first, toss, then add more to taste to avoid overdressing.
- Serve soon after frying: The salad is best served shortly after the halloumi is pan-fried for the optimal contrast of warm cheese and crunchy chickpeas.
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Tried this Chickpea Halloumi Salad with Quinoa? Leave a review below and tag @choosingchia on social media — I love seeing your recreations!
Chickpea Halloumi Salad With Quinoa
- Author: Jessica Hoffman
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Chop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This halloumi and chickpea salad is savory and filling, with contrasting textures from pan-fried halloumi, crispy roasted chickpeas and toasted almonds. It’s an easy, protein-forward salad that works well for weeknight meals or batch cooking.
Ingredients
Roasted Chickpeas
- 1 can (15 ounces) chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
Salad
- 2 cups cooked quinoa (from 1 cup uncooked)
- 8-ounce block halloumi cheese, cubed
- 1 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/4 cup toasted and chopped almonds
- 3 tablespoons fresh basil, chopped
- 2 tablespoons fresh mint, chopped
Lemon Olive Oil Vinaigrette
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Drain and rinse the chickpeas, then pat them dry between paper towels to remove excess moisture and any loose skins.
- Toss the dried chickpeas with olive oil, smoked paprika and sea salt. Spread them in a single layer on a baking sheet and bake for 25–35 minutes, until crisp and golden.
- Heat a small amount of oil in a non-stick pan over medium-high heat. Pat the halloumi dry, then fry the cubes for 2–3 minutes per side until golden brown. Remove and let cool briefly.
- In a large bowl combine the cooked quinoa, roasted chickpeas, pan-fried halloumi, cucumber, red onion, almonds, basil and mint.
- Whisk together lemon juice, olive oil, Dijon mustard, minced garlic, and salt and pepper in a small bowl or jar.
- Drizzle the dressing over the salad, toss to combine, and serve immediately.
Notes
Do not skip pan-frying the halloumi—this step is what transforms its texture and flavor. Cooking the quinoa in broth adds extra depth, and if you're prepping ahead, keep the dressing separate so the chickpeas retain their crunch. If using raw almonds, toast them first for more flavor. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 375
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 16g