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I’ve officially found my favourite new summer recipe and you are going to LOVE this Chickpea and Halloumi Salad.

Packed with goodness, this halloumi and chickpea salad can be serve warm or cold and is perfect for lunches and dinners.

This easy salad is gluten free – and can be made vegan with a vegan halloumi subsitute too.

As well as chickpeas and halloumi this salad is packed with quinoa, walnuts, rocket, sun-dried tomatoes and red onion in my favourite salad dressing ever.

I put this simple salad dressing of olive oil, balsamic vinegar and maple syrup on everything and it takes this salad to a whole new level.

Trust me, a salad doesn’t have to be boring and this gluten free lunch idea will be something you want to make over and over again.

Plus it makes a great side dish for a BBQ, picnic or ‘picky tea’ – a classic when it comes to British summer dinners!

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There’s a full recipe card below with the quantities and method but here’s a bit more of an idea of the main ingredients.

This is also the section where I suggest any substitutions – so if you don’t like / can’t eat any of the ingredients I have suggestions for you!

Red Onion – I absolutely love adding red onion to salads but if you prefer you could use spring onions instead. You can omit this if you’re not an onion fan but I love the crunch and extra flavour it brings.

Sun-Dried Tomatoes – You have a few options with these! You can either add them whole or chop them into pieces depending what you prefer. I actually use sun dried cherry tomatoes I found on offer and they’re the perfect size and full of flavour!

Rocket – To me rocket (or arugula to my American friends) is an essential and delicious part of this salad. But I know many people can’t stand it! Instead you could add baby spinach leaves for a more subtle flavour.

Walnuts – These are so good for you and just add the best crunch to this salad. You can omit them if you prefer or try other nuts like pecans or pistachios which would work equally as well. I think cashews would also be a great variation!

Cooked Quinoa – Quinoa is a delicious seed which is eaten like a grain – it reminds me a lot of couscous but it’s completely gluten free. I love it to bulk out salads (like my quinoa, feta and pomegranate salad) and I buy the pre-cooked packs from Sainsbury’s so you only have to microwave it. If you’re cooking from scratch see my notes below!

Halloumi – This recipe uses a block of halloumi chopped into bite-sized chunks and then fried to crisp. You could even grill the halloumi in slices on the BBQ if you prefer. You could replace the halloumi with feta if you prefer or omit it – and if you need a vegan recipe you could use a vegan halloumi replacement.

Chickpeas – The chickpeas and quinoa give this vegetarian recipe a great protein boost! This recipe is delicious with or without the chickpeas but they’re such an easy and cheap addition and I love them!


The Salad Dressing

The dressing on this salad is my absolute favourite – an equal blend of olive oil, maple syrup and balsamic vinegar.

You could use honey instead of maple syrup if you like but the whole thing is absolutely delicious.

And if you’re not a fan of balsamic vinegar try lemon and honey instead of that and maple syrup – it’ll make a sweet and tangy dressing too!

Cooking Quinoa from scratch

If you can’t find a ready cooked pack of quinoa you can cook it from scratch.

To do this I usually rinse my quinoa in a sieve in cold water then add it to a pan with double the quantity of cold water.

I then boil the quinoa for about 10 minutes, cover then leave for 5 off the heat. Once all the water is absorbed it’s good to go!

Just be careful as some dried quinoa packs have ‘may contain’ warnings for gluten, which is why I tend to buy the pre-cooked packs with no warnings.

Can this recipe be vegan or dairy free?

It’s so easy to make this recipe vegan – all you need to do is either use a vegan halloumi or take it out altogether.

The salad is delicious without the halloumi too but I prefer the salty edge it adds.


How to make this chickpea halloumi salad

Making this halloumi and chickpea salad honestly couldn’t be any easier!

The only cooking involved is frying the halloumi and microwaving the quinoa.

If you’re making the quinoa from scratch you’ll need to cook this on the hob which usually takes 10-15 minutes.

I fry the halloumi chunks in a little olive oil for a couple of minutes until they’re just crisp on the outside.

You could also cook the halloumi in slices under the grill or on the BBQ if you prefer.

Once everything is cooked it’s simply a case of adding all the salad bits to a bowl, mixing up the dressing and mixing it all together.

This recipe can be on the table in less than 10 minutes and it can also be made in advance and eaten cold too.


My Chickpea and Halloumi Salad Recipe

Here it is, the easiest salad ever and one you’ll want to make over and over again!

This recipe makes enough for two main meals or would be a great side dish for 4-6 people, depending on how many other sides you have.

It’s great for a BBQ, naturally gluten free and easy to scale up or down.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your creations!

And please do leave a review to let others know you loved it too! It would mean the world to me.

chickpea halloumi salad recipe
Yield: 2

Chickpea and Halloumi Salad

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

This easy chickpea and halloumi salad is the perfect gluten free lunch or side dish for a BBQ or 'picky dinner'. Will serve 2 as a main meal or 4-6 as a side dish.


  • 1 red onion (chopped)
  • 130g sun-dried tomatoes
  • 40g rocket
  • 75g chopped walnuts
  • 1 x 250g pack cooked quinoa
  • 225 halloumi (cut into small cubes)
  • 400g tin of chickpeas (drained)

For the dressing:

  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup


  1. Cut the halloumi into 1-2cm cubes and fry on a medium-high heat, stirring frequently, until they start to brown on each side. Meanwhile heat the quinoa as per the pack instructions.
  2. In a small tub add the dressing ingredients, secure a lid and then shake well to mix.
  3. Add all of the salad ingredients into a large serving bowl. Pour over the dressing and mix well to combine then serve straight away.


  • If you prefer, you can add the quinoa cold. You can also fry the halloumi in slices or grill on the BBQ if preferred.
  • Can be eaten cold or reheated. Keep leftovers in the fridge.

Need more gluten free recipe inspiration?

Here are some more gluten free dinner recipes you can try out once you’ve made this Mushroom Biriyani recipe.

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

If you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Like this Chickpea and Halloumi Salad recipe?

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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  1. Made the halloumi and chickpea salad yesterday for a family bbq and it was loved by everyone. Delicious!