Featured Recipe
Crispy Halloumi Chickpea Salad
By Kate
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A slightly tweaked fried halloumi salad with sesame oil swapped in the vinaigrette, arugula for the greens, and sun-dried tomatoes introduced for an earthy twist. Chickpeas both canned and oven-crisped offer textural contrast while fresh herbs punch up brightness. The halloumi is seared for a few extra seconds to deepen the crust, unlocking savory aromas and preventing rubberiness. Balanced acidity comes from white wine vinegar and lime zest. Visual cues and tactile feedback guide cooking times more than clocks. Practical substitutions and troubleshooting advice included for kitchen ease.
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Prep:
18 min
Cook:
11 min
Total:
29 min
Serves:
4 servings
healthy
Mediterranean
vegetarian
salad
Introduction
Greens tossed with chickpeas, olives, and juicy bursts of pomegranate. Not just any chickpeas though–both creamy canned and these punchy crispy ones add layers. Then halloumi—salted, squeaky, dense. Proper searing unlocks nutty, deep notes, avoids that rubbery bounce everyone complains about. Trust the crust. Swap oil; sesame for olive—nuttier, richer. Tang from white wine vinegar with lime zest cleanses through. Sun-dried tomatoes sneak in, chewy and bright, a departure from roasted reds but just as punchy. Visual cues—golden edges not just a time stamp. Hear the sizzle fade, scents change, surfaces shift from slick to porous. Tools here matter, cast iron preferred for steady even heat. Rinse chickpeas well to remove canned tin tang. Resting plate lined with paper towel kills extra grease stealthily. Each part fast but intentional. Texture combo, room temp vinaigrette, warm cheese, cool crisp salad. The contrast is what’s working. Plate smart, dress last minute. No sog, no rubber balls of cheese–real texture harmony. Straight up kitchen sense, no fluff.
Ingredients
Vinaigrette===3 tbsp sesame oil, 2 tbsp white wine vinegar, 1 tbsp finely chopped fresh mint, 1 tbsp chopped dill, 1 tbsp fresh parsley, zest of 1 lime
Salad===4 cups arugula or mixed greens, 1 can (15 oz) chickpeas drained and rinsed, 1/2 cup oven-roasted crispy chickpeas, 1/3 cup chopped sun-dried tomatoes, 1/4 cup pitted kalamata olives, 1/3 cup pomegranate seeds, 6 slices halloumi cheese (about 1/2-inch thick), 1 tbsp olive oil
About the ingredients
Start with good enough halloumi, ideally from a reliable Mediterranean store; avoid pre-sliced ultra-thin stuff—thickness matters to hold crust and melt properly. Fresh herbs chopped fine but not pulverized—they release aroma without getting stringy. Sesame oil is bolder than olive oil; if not available use toasted walnut or avocado oil for similar depth. Arugula’s pepperiness replaces milder mixed greens, but baby spinach works if arugula’s too strong. Sun-dried tomatoes add a chewy acidic bite—you can try roasted figs or dried cranberries for seasonal spin. Canned chickpeas need thorough rinsing to avoid metallic flavors; drying chickpeas before roasting crisps them best—use a single layer on a baking tray, hit at 375°F for about 20 minutes turning halfway. Olive variation beyond kalamata possible—castelvetrano for buttery or niçoise for punch. Pomegranate seeds optional but add that jewel-like pop and balancing acidity.
Method
Vinaigrette
- Whisk sesame oil, lime zest, white wine vinegar, mint, dill, and parsley in a small bowl until emulsified. Set aside but whisk again right before drizzling to reincorporate any settled herbs and separate oil.
- Distribute arugula, canned chickpeas, crispy chickpeas, chopped sun-dried tomatoes, olives, and pomegranate seeds evenly among four plates. Chill briefly if not serving right away but avoid sogginess; dress just before serving.
- Heat a heavy skillet over medium-high heat until hot but not smoking. Add olive oil, then 3 slices of halloumi at a time, depending on pan size to prevent overcrowding. Sear slices about 5 minutes total, flipping every 50 seconds. Look for deep golden-brown crust forming with audible gentle crackle. Remove to paper towel to drain excess oil. Continue with remaining slices.
- Arrange halloumi slices on salads while still warm—warm cheese is less rubbery, more tender. Drizzle vinaigrette over the top just before serving, tossing lightly if preferred. Serve immediately.
Salad Prep
Halloumi Cooking
Assembly
Technique Tips
The vinaigrette needs full emulsification to bind oil and vinegar; herbs add bursts but can settle—whisk again just before drizzling to refresh. When assembling salad, keep components cool, but halloumi right off skillet should be warm to preserve best mouthfeel. Cast iron or stainless steel skillet ideal to maintain steady heat and avoid hot spots that burn cheese exterior. Place cheese pieces carefully into oil; don’t overcrowd or they steam instead of sear. Flip often but gently—don’t stab or press with spatula; let crust develop naturally. Crisp chickpeas avoid sogging by roasting with no-oil or very minimal. Halloumi slices can be held warm in a low oven (around 150°F) briefly if plating delayed, but best fresh. Drizzle dressing last minute to keep salad crisp. If vinaigrette thickens, a quick gentle whisk with splash of water resets texture. Serve immediately; leftovers lose crispness and cheese firmness.
Chef's Notes
- 💡 Use good quality halloumi. Look for thick slices. Thin ones won’t hold crust well. Check for density; heavier often tastes better. Fresh herbs should be finely chopped—not minced. Release flavor without becoming stringy.
- 💡 Crispy chickpeas—dry them thoroughly. Single layer is key. Oven at 375°F; crisp up in about 20 minutes. Toss halfway—watch them. Seasoning optional, but smoked paprika can add depth.
- 💡 Vinaigrette can settle. Whisk again before drizzling. Emulsification is crucial for binding. Adjust oil to vinegar ratio to taste. For less acidity, reduce vinegar or add more oil. Refresh with lime zest.
- 💡 Halloumi cooking is timing and sound. Hot pan; oil should shimmer. Look for deep golden crust. Flip gently to avoid damaging crust. Crusty cheese not rubbery—monitor heat closely.
- 💡 Add variety to ingredients. Swap arugula with baby spinach if too strong. Sun-dried tomatoes can be replaced with dried cranberries. Pomegranate seeds optional; they give tart sweetness but not necessary.
Kitchen Wisdom
How to reheat leftovers?
Gently warm halloumi in skillet over low heat until it softens. Don’t microwave—texture turns rubbery. For chickpeas, re-crisp in oven.
What if halloumi is too rubbery?
Next time, sear at higher heat for a shorter time. Look for crust development, listen for sizzle. Don't overcook; remove promptly.
Chickpeas don’t crisp up?
Ensure drying well before roasting. Use single layer on tray. Hit 375°F, turning halfway. Season while hot for better flavor.
Can I make it ahead?
For best results, cook halloumi fresh. Prep veggies and dressing in advance. Keep crispy chickpeas separate. Assemble right before serving.
