Chickpea and Halloumi Salad
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.
Servings: 2
Ingredients
- 1 red onion chopped
- 130 g sun-dried tomatoes
- 40 g rocket
- 75 g chopped walnuts
- 1 x 250g pack cooked quinoa
- 225 halloumi cut into small cubes
- 400 g tin of chickpeas drained
For the dressing:
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
Instructions
- 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.
- In a small tub add the dressing ingredients, secure a lid and then shake well to mix.
- Add all of the salad ingredients into a large serving bowl. Pour over the dressing and mix well to combine then serve straight away.
Notes
- 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.
