Carrot, Halloumi And Chickpea Salad
23
- Prep Time10 mins
- Total Time15 mins
- Makes4 servings
Photo, Erik Putz.
When the sun’s blazing and the mercury’s rising, try a refreshing no-cook salad to cool you down.
Ingredients
2 tsp lemon zest
3 tbsp lemon juice
3 tbsp extra-virgin olive oil or olive oil
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
1 540-mL can no-salt-added chickpeas, drained and rinsed
170-g halloumi cheese, cubed (1 1/4 cups)
1 cup shredded carrots
1/2 cup chopped parsley
3 cups packed mixed greens
Instructions
WHISK lemon zest, lemon juice, oil, garlic, salt and pepper in a large bowl. Add chickpeas, halloumi, carrots and parsley.
ADD mixed greens just before serving, tossing to coat.
Chatelaine Quickies: Mushroom grain bowl
Nutrition (per serving)
Calories 386, Protein 17g, Carbohydrates 30g, Fat 23g, Fibre 6g, Sodium 707mg.
Excellent source of vitamin A.
Kitchen Tip: Try this chickpea salad recipe in a pita wrap with a dollop of labneh or tzatziki.