Is there anything better than Halloumi cheese? I am not sure, but it is up there! It’s a Greek cheese that is salty, mild, and kind of squeaky when you chew it! It is eaten warm, so it gets all melty and is soooo good! It’s a great vegetarian protein to add to salads or vegetarian dishes. I also LOVE it in tacos!

This salad has a good amount of protein for a vegetarian salad. The tart pomegranate arils balance the rich cheese. The crunchy chickpeas add great texture and the balsamic glaze puts it over the top! This is a great lunch salad and would be so pretty for a dinner party! Plus, it is super simple! If you don’t have chickpeas, you can add pistachios. I like to buy Biena crunchy chickpeas from the store already made. They have a bunch of flavors. You can also make them in your air fryer!

Halloumi Salad

Course: SaladsCuisine: Mediterranean, AmericanDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

375

kcal

Protein

19

g

Fat

25

g

Carbohydrates

20

g

Ingredients

• 80g Halloumi (almost 3 oz)

• 2 cups arugula

• 1/4 cup pomegranate arils

• 1/2 cup quartered cucumbers

• 1/4 cup crispy chickpeas (I like Biena brand)

• Balsamic glaze

• Lemon juice

• Olive oil

Directions

• Toss arugula with a tiny bit of olive oil and 1 tsp lemon juice.
• Sear halloumi in a hot pan for 1-2 minutes per side, until brown.
• Add to salad and top with cucumbers, pomegranate seeds, and crispy chickpeas.
• Top with a drizzle of balsamic glaze.