Warm chickpeas salad with grilled halloumi
A nourishing protein-packed warm salad.
Bay-flavored chickpeas pair beautifully with smokey halloumi and fresh parsley.
Simple and satisfying.
The recipe
Prepare the chickpeas
Add the finely chopped onion and carrots to a thick-bottomed casserole and cover with water.
Bring to a gentle simmer and cook for 10 minutes.
Add the chickpeas, tomato juice, and bay leaves. Return to a gentle simmer and cook for 20-25 minutes, until the liquid reduces and thickens.
Turn off the heat, add a tablespoon of olive oil, mix well, and let rest with the lid on while you grill the halloumi.
Grill the halloumi
Preheat a cast-iron grill or skillet.
Slice the halloumi into 1/2 cm thick pieces, season with pepper, and grill for 2-3 minutes on each side, until golden and lightly charred.
Assemble the salad
Spoon the warm chickpeas onto a serving plate and top with the grilled halloumi.
Sprinkle with chopped parsley and finish with a drizzle of olive oil and lemon juice.
Serve warm.
INGREDIENTS - for two persons
Organic or “Best you can get” !
Canned chickpeas - 250 grams
Onion - 150 grams
Carrots - 150 grams
Tomato juice - 250 ml
Bay leaves - 2 pcs
Halloumi cheese - 200 grams
Olive oil - 15 ml
Lemon juice - 10 ml
Fresh parsley leaves - a handful
A pinch of salt
Freshly ground pepper
