This chickpea, herb and halloumi salad is an old favourite of mine from the excellent Cranks Vegetarian Cookbook. It manages to be both refreshing and filling at the same time. The flavours of the lemon and herbs really compliment the rocket, chickpeas, roast tomatoes and olives, and the fried halloumi on top is a salty treat. It’s lovely whatever the season and only takes 20 minutes to make (or 10 minutes if you don’t roast the tomatoes) – whoop!
Chickpea, herb and halloumi salad (serves 2-4 depending on appetite)
2 x 400g can chickpeas, drained and rinsed
1 tbsp lemon juice
100g pitted black olives, cut in half
Small handful chopped parsley
Small handful chopped coriander
Oil (ideally olive oil but any is fine)
1 clove garlic, crushed
200g halloumi cheese, sliced fairly thick
100g rocket (spinach would also work)
12 cherry tomatoes, cut in half
If you want to roast the tomatoes (to make them extra sweet), put them in a baking tray with a drizzle of oil and roast on gas mark 6/200 degrees for about 15-20 minutes, until soft and slightly charred, stirring them a couple of times to prevent sticking. Alternatively you can just use them raw.
In a bowl mix the chickpeas with the lemon juice, olives, parsley and coriander, a good dash of oil and the garlic. Season with a little salt and pepper.
Dry fry or griddle the halloumi on both sides in a fairly hot frying pan until golden – this should only take 1-2 minutes each side.
Once the cherry tomatoes are cooked, place some rocket on each plate. Add the chickpea mixture, the tomatoes and finally top with 2 or 3 slices of the halloumi and a drizzle of oil. Eat and enjoy!