Chickpea and Veggie Salad with Halloumi recipe

Preparation Time: 15 minutes | Cooking Time: 30 minutes

Veggies are fried in spiced oil with chickpeas, then topped with golden crispy halloumi in this delicious recipe. Fantastic for lunch or as a dinner party starter. You could also serve it with griddled chicken.


  • 1 x 400g tin chickpeas
  • 250g halloumi
  • 1 red pepper
  • 1 yellow pepper
  • 2 courgettes
  • 1 red onion
  • 1 red chilli
  • 1/2 tsp. ground cumin
  • 1/8 tsp. ground cinnamon
  • 2 tbsp. oil
  • 2 tbsp. lemon juice
  • Small handful freshly chopped parsley


  1. Put the peppers into a hot oven (220C) and roast for 10 minutes or until blackened. You could also blacken by holding directly over the flame on your hob - but if you do this, be really, really careful!

  2. Put the peppers into a bag, seal and leave for ten minutes. Once cooled, peel, remove the seeds and pith and chop.

  3. Meanwhile, slice the courgettes and dice the onion. Slice the chilli in half lengthways, then remove the seeds and pith with your knife, then finely dice. Slice the halloumi.

  4. Heat oil in a large frying pan. Add the cumin, cinnamon and chilli and once fragrant, add the peppers, courgettes and red onion. Fry off for 5-10 minutes or until the veggies are soft and render. Add the chickpeas and fry until warmed through.

  5. Meanwhile, put the halloumi onto foil under a grill. Cook for 5-7 minutes, turning once, until evenly browned. Serve the halloumi on top of the chickpea mix.

Add some fresh parsley or mint for extra freshness. Recipe serves 2 as a main and 4 as a starter.

Recipe Details:

  • Author: Laura Young.
  • Published:

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