Chickpea salad with sundried tomatoes and halloumi

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Serves: 6

By peacelily

(1 Vote) 1


  • 1 tbsp red wine vinegar

  • 1 red onion peeled and finely diced

  • 1 tsp whole grain mustard

  • 4 tbsp extra virgin olive oil

  • 1 tbsp white wine vinegar

  • 1 bunch fresh flat-leaf parsley finely chopped

  • 5 slices halloumi

  • 4-6 sun-dried tomatoes finely chopped

  • 800g tinned chickpeas

  • 1 tbsp lemon juice


<ol> <li>Mix the chickpeas, onion, tomatoes and parsley together.</li> <li>In a jam jar, shake the olive oil and vinegars/lemon juice with the mustard.</li> <li>Grill the halloumi until brown and bubbling on each side (remember to use foil on the grill to stop the halloumi slipping through!).</li> <li>Crumble the halloumi over the salad, pour over the dressing, toss and leave to marinate for 20 minutes, then serve.</li> </ol>

Handy Hint

<p>Jamie and Gordon etc. all say it but a good quality extra virgin olive oil really does make a difference, it should smell fruity when you pour it.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Vegetarian

  • Main Course

  • Side

  • Lunchbox

  • Summer

  • Low fat

  • Salad

  • Make Ahead

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  • peacelily 20/01/08 19:06

    If you want a slad with a bit more bite substitute rocket for the parsley or a more mediterranean flavour use basil. Delicious served in pittas or with crusty bread to mop up the juices