CHICKPEA SALAD WITH HALLOUMI CHEESE

This simple salad, a thrilling mix of flavors, has a hearty texture and colors that is just beautiful to look at. Chickpeas, heart of palm, fresh mint, heirloom cherry tomatoes, Kalamata olives and Halloumi cheese with it’s meaty texture. And a tangy tahini vinaigrette!

WHAT YOU NEED 

SALAD

• 2 (15oz) Can Chickpeas, drained and rinsed

• 2 Cups Little Leaf salad

• 1 Small shallot thinly sliced

• 1/2 Cup Kalamata sliced

• 8 Slices Halloumi Cheese

• 1 Cup Cherry tomatoes, cut in half

• 3-4 Heart of palm cut into chucks

• Small bunch of Mint + Coriander chopped

• 3 Tablespoon of extra virgin olive oil

Garnish

• 1 small Serrano pepper sliced (Optional)

VINAIGRETTE

• 1 Tablespoon of Tahini

• 1-1/2 Tablespoon natural yogurt

• 2 Teaspoon Harissa

• 2 Teaspoon of Dijon mustard

• 1 Teaspoon Honey

• 1/2 of Lemon juice

• 3 Tablespoon Extra virgin olive oil 2 Tablespoon water

• 1 Teaspoon Za’atar

• Dash of Salt + Pepper

HOW TO MAKE IT

Heat a frying pan over Medium heat then slice and dry the Halloumi cheese with a paper towel then brush them with olive oil. Sear them about 2 minutes on each sides until golden. Remove and keep warm. Make the vinaigrette by adding all the ingredients into a small bowl and whisk together until combined and creamy.

Combine all ingredient for the salad in a large bowl and toss together with vinaigrette.
Plate starting with lettuce as a bed then add chickpea mixtures and finish with the warm slices of halloumi on top.
Garnish with sliced Serrano pepper and mint.
Serve and enjoy!

NOTE

Serve with a slice of pita or toasted bread.

You can eat the Halloumi cheese raw.
Halloumi is made with a mixture of goat and sheep’s milk Halloumi is less salty than Feta