Cookwith

Name: Summer Grilled Halloumi & Chickpea Salad with Lemon-Tahini Dressing
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 oz halloumi cheese, sliced into 1/2" slabs; 1 (15-oz) can chickpeas, drained and rinsed; 2 cups cherry tomatoes, halved; 1 large English cucumber, diced; 2 cups baby arugula or spinach; 2 tbsp extra-virgin olive oil, divided; 2 tbsp tahini; 1 large lemon, zested and juiced

Summer Grilled Halloumi & Chickpea Salad with Lemon-Tahini Dressing

miradugm

This vibrant summer salad is a celebration of fresh California produce and bold Mediterranean flavors. Grilled halloumi brings a salty, chewy bite and tons of protein, while crispy chickpeas add satisfying crunch and even more plant-based protein. Juicy tomatoes, cool cucumber, and peppery greens keep things light and refreshing. A bright, nutty lemon-tahini dressing ties it all together, making this salad a perfect high-protein vegetarian meal for warm days. With only 8 ingredients, it’s easy to whip up and sure to impress!

Ingredients

Instructions

Pat halloumi slices dry with paper towels. Brush both sides lightly with 1 tbsp olive oil.
Heat a grill pan or outdoor grill over medium-high heat. Grill halloumi 2-3 minutes per side until golden and lightly charred. Remove and let cool slightly, then cut into bite-sized pieces.
While cheese grills, toss chickpeas with 1/2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F for 10-12 minutes (or air-fry) until just crisped. Cool slightly.
In a small bowl, whisk tahini, lemon juice, lemon zest, and remaining 1/2 tbsp olive oil with a pinch of salt and enough water (1-2 tbsp) to form a creamy, pourable dressing.
In a large bowl, combine grilled halloumi, roasted chickpeas, cherry tomatoes, cucumber, and arugula. Toss gently.
Drizzle with lemon-tahini dressing and serve immediately, garnished with extra lemon zest if desired.