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Chickpea Salad with Halloumi, Arugula, and Green Beans

This vibrant Chickpea Salad combines the nutty flavors of chickpeas with the peppery bite of arugula and the crunch of tender green beans. Tossed in a light dressing of olive oil and balsamic vinegar, this dish is elevated by the addition of golden, pan-seared halloumi cheese. Traditionally enjoyed in Mediterranean cuisine, this salad is not only refreshing but also packed with protein and nutrients, making it a perfect choice for a light lunch or dinner. Serve it alongside crispy Arabic pita for a satisfying meal that celebrates the harmony of textures and flavors.

Light Lunch | Mediterranean | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Vegetarian | Vegetable Salad | Frying Pan | Mixing Bowl | Pot | Arugula | Chickpea | Green Bean | Halloumi | Blanching | Pan-Frying | Straining | Toasting | Tossing | Under 15 Minutes
Time to complete

Prep

15min

Cook

6min

Wait

0 minutes

Total

21min

Ingredients (Makes 4 portions)

Vegetables and Legumes

  • 300 g (2½ cups) green beans, blanched (1-2 minutes in boiling salted water)
  • 600 g canned chickpeas, rinsed and drained
  • 100 g arugula leaves
  • 250 g mixed coleslaw (prepared or shredded cabbage with carrot)

Dressing

  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar

Accompaniment

  • 4 small Arabic pitas, cut into pieces

Cheese

  • 120 g halloumi cheese, sliced

Seasoning

  • salt and pepper to taste
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 8
  • Protein: 9
  • Carbohydrates: 22
  • Fiber: 5
Directions

Prepare the Salad

  • 1. In a large mixing bowl, combine the chickpeas, arugula, coleslaw mix, olive oil, balsamic vinegar, and season with salt and pepper to taste.

Toast the Pita

  • 2. Lightly spray a non-stick skillet with oil or brush with a little oil and heat over medium-high heat. Toast the Arabic pita pieces for 2 minutes on each side until crispy.

Cook the Halloumi

  • 3. In the same skillet, add the halloumi slices and cook for 2 minutes on each side until golden brown.

Serve

  • 4. Top the salad with the golden halloumi and serve alongside the crispy Arabic pita.
Cookix's Secrets

Flavor Enhancement

  • Add a sprinkle of sumac or za'atar spice to boost the flavor profile.

Healthier Alternative

  • Use low-fat halloumi or substitute with grilled tofu for a lighter option.

Preparation Tip

  • Make sure to rinse the canned chickpeas thoroughly to remove excess sodium.

Seasonal Twist

  • In the fall, add roasted sweet potatoes or butternut squash for a heartier salad.

Serving Tip

  • For added flavor, consider drizzling a bit of lemon juice over the salad before serving.