Chickpea salad with sundried tomatoes and halloumi

Chickpea salad with sundried tomatoes and halloumi

A quick salad for two with nutty chickpeas, golden grilled halloumi, and a gentle vinegar tang. Best served with good fresh bread to mop up the juices.
cooking time imageCooking time - 20 mins
serves imageServes - 2
difficulty imageDifficulty - easy peasy

Ingredients

  • 1 onion
  • 800g tinned chickpeas
  • 4-6 sun-dried tomatoes, chopped
  • Handful of parsley
  • 60 ml extra virgin olive oil
  • 15 gr whole grain mustard
  • 15 ml red wine vinegar
  • 15 gr white wine vinegar
  • 15 ml lemon juice
  • 150gr halloumi

Method

  • Finely chop the onion and parsley using a fine knife
  • Mix the chickpeas, onion, tomatoes and parsley together.
  • In a small bowl, mix the olive oil, vinegars, lemon juice and mustard.
  • Grill the halloumi in your Whatever Pan until brown on each side.
  • Crumble the halloumi over the salad, pour over the dressing and serve.

 

Ingredients

  • 1 onion
  • 800g tinned chickpeas
  • 4-6 sun-dried tomatoes, chopped
  • Handful of parsley
  • 60 ml extra virgin olive oil
  • 15 gr whole grain mustard
  • 15 ml red wine vinegar
  • 15 gr white wine vinegar
  • 15 ml lemon juice
  • 150gr halloumi

Method

  • Finely chop the onion and parsley using a fine knife
  • Mix the chickpeas, onion, tomatoes and parsley together.
  • In a small bowl, mix the olive oil, vinegars, lemon juice and mustard.
  • Grill the halloumi in your Whatever Pan until brown on each side.
  • Crumble the halloumi over the salad, pour over the dressing and serve.

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