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


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

Handy Hint

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.

Additional Information

  • Make Ahead

  • Salad

  • Low fat

  • Summer

  • Lunchbox

  • Side

  • Main Course

  • Vegetarian

  • Gluten Free

  • Nut Free

  • Egg Free

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Your comments

  • 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