Chickpea and Halloumi Salad

This Chickpea and Halloumi Salad is bursting with flavour and texture in every bite! It’s sweet, salty and tangy and packed with plant-based protein. Prepare to make this on repeat!

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Why you should make this Chickpea and Halloumi Salad

If you’re looking for a salad that’s anything but boring, this Chickpea and Halloumi Salad with Chili Oil Vinaigrette is the one to make. 

It’s a celebration of incredible flavours—sweet cherry tomatoes, salty halloumi, and a tangy chili oil vinaigrette that brings just the right amount of heat and zing. Every bite is a new experience, with the richness of the cheese balanced by the brightness of fresh mint and the punch of the vinaigrette tying it all together beautifully.

But it’s not just about taste—the textures make this salad truly addictive. You get the satisfying chew and signature squeak of golden-fried halloumi, the crunch of cool cucumber, the creamy bite of chickpeas, and juicy bursts of tomato. 

It’s a vibrant, filling dish packed with plant-based protein, perfect for a light lunch or a hearty side. Fresh, bold, and full of surprises, this salad proves that nutritious food can be on your list of favourites.

Ingredients needed

To make this Chickpea and Halloumi Salad, all you need is:

• Halloumi
• Chickpeas
• Orzo
• Cucumber
• Grape or cherry tomatoes
• Mint
• Salt and pepper

Here’s what you need for the Chili Oil Vinaigrette:

• Olive oil
• White wine vinegar
• Crunchy chili oil
• Honey or maple syrup

Substitutions and add-ins

Here are some suggestions for ingredient substitutions or add-ins, if interested.

• Feta cheese
  • While I highly recommend using grilled halloumi in this recipe, you can also use crumbled feta instead.
• Lentils
  • Instead of chickpeas, feel free to use lentils. Just make sure they have been drained and rinsed if you’re using them from the can.
• Alternative pasta noodle
  • You can use another type of small pasta such as macaroni or stelline (also referred to as stellette), in place of the orzo.
• Rice
  • For a gluten-free option, consider using cooked rice instead of orzo.
• Red bell pepper
  • For those who don’t like tomatoes, use chopped red bell pepper instead.
• Lemon juice
  • You can use lemon juice instead of white wine vinegar in the dressing.
• Sweet potatoes
  • A delicious addition to this salad is chopped and roasted sweet potatoes.
• Pumpkin seeds
  • For extra crunch, add a handful of raw pumpkin seeds to this salad.

How to make Chili Oil Vinaigrette

This salad dressing couldn’t be easier to make! All you need to do is:

1. In a small bowl or measuring glass, add the dressing ingredients – olive oil, white wine vinegar, crunchy chili oil, honey or maple syrup, salt and pepper. Mix well.
2. Feel free to adjust the flavours after tasting and then set it aside until the salad is assembled. 

How to make Chickpea and Halloumi Salad

It’s time to prepare the Chickpea and Halloumi Salad! 

1. If you haven’t already, make sure you have cooked your orzo. See instructions below on how to do this.
2. Cut the halloumi into ½” thick slices and then cut these into bite sized pieces. Alternatively, you could grill the halloumi in slices and either keep it as is or chop it up prior to adding it to the salad.
3. Add a drizzle or spray of olive oil to a frying pan over medium heat and once hot, add the halloumi. Cook for 2-3 minutes on each side. Once golden brown, remove the halloumi from the pan and place on a plate to cool slightly, while we prepare the remaining ingredients.
4. Prepare the vegetables as suggested: chop the cucumber, quarter the grape or cherry tomatoes and roughly chop the fresh mint leaves.
5. In a large bowl, add the cooked orzo, drained and rinsed chickpeas, chopped cucumber, tomatoes, mint and the cooked halloumi. Toss until combined.
6. Right before you’re ready to serve, pour half of the dressing over the salad and toss again. Add more as needed. Season with salt and pepper and enjoy warm or at room temperature!

How to cook orzo

Orzo is a type of pasta that is short and flat, resembling rice. It is typically made from semolina, whole wheat or white flour. One of the benefits of orzo is the quick cook time! Here’s how to perfectly cook it:

1. Bring a pot of water to boil. Make sure to use double the amount of water to the amount of orzo. For example, if you want to cook 1 cup of orzo, boil 2 cups of water.
2. Once the water is boiling, add the orzo and keep the lid off. *TIP: place a wooden spoon across the top of the pot to prevent the water from boiling over.
3. Cook the orzo for 8-10 minutes (or otherwise noted on the package), or until the orzo is soft and slightly chewy. All (or most) of the water should be absorbed but you can drain any remaining water, if needed.
4. Allow the orzo to cool slightly, for about 5-10 minutes, before adding it to the remaining ingredients of this salad.

Storing leftovers

If you have any leftovers, make sure the salad has cooled down to room temperature before storing it. Place it in an airtight container and in the fridge for up to 3-4 days. The mint leaves may brown in the fridge but they will still provide delicious flavour. If you plan to make this recipe in advance, hold off on adding the mint leaves and vinaigrette until you’re reading to serve it.

Nutrition

My goal is to encourage a more joyful, intuitive relationship with food, focusing on flavor and satisfaction rather than numbers. Because of this, I don’t normally calculate the calories of my recipes. Caloric amounts can also be inaccurate due to variations in ingredients and portions. However, I do like to highlight the beneficial nutrients that my recipes provide.

This chickpea salad recipe makes about 4-6 servings, depending on if you choose to enjoy it as a side or a main dish. If serving four, one serving provides roughly*:

• 23 grams of protein
• 7 grams of fibre
• A significant source of omega 3 fatty acids, vitamin C and vitamin K
• A variety of B vitamins, including folate
• Minerals such as calcium, iron, selenium, zinc and more!

*This nutrition information does not include the salad dressing, as this can greatly alter the nutrient content depending on the products and amounts used in each serving.

Dietary considerations

This Chickpea and Halloumi Salad is naturally vegetarian and nut-free.

To make it gluten free: Use gluten-free orzo. Orzo is not traditionally gluten-free but more food manufacturers now offer gluten-free and grain-free versions. You should also ensure your crunchy chili oil is gluten-free.

This recipe is not dairy-free or vegan.

I hope you love this Chickpea and Halloumi Salad! If you make this recipe, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutritionkitchen!