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Chickpea & halloumi

Chickpeas are high in protein and a great substitute for meat dishes. They are a rich source of vitamins, minerals and fiber.

Chickpea & halloumi

Preparation: 15 minutes

Cooking time: 4 minutes

Serves: 2 (when served as a main dish)


  • 1 can of chickpeas, drained and rinsed

  • 1 cucumber, diced

  • 1 tomato, diced

  • 1 red onion, diced

  • 1 avocado, mashed (or diced)

  • handful of coriander

  • 100 g halloumi

  • 1/2 tablespoon olive oil

  • handful of arugula or other salad leaves


  • 1 tablespoon of pumpkin seed oil (or avocado oil, or olive oil)

  • 1 tablespoon of apple cider vingar

  • Sea salt and freshly ground pepper


  • Mix all the ingredients (except the halloumi and salad leaves) together and toss with the dressing.

  • Fry the halloumi in the oil (about 2 minutes each side, or until lighly browned).

  • Arrange the salad leaves on the plates, top with the salad mix and the halloumi.

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