Carrot, Halloumi And Chickpea Salad
24
- Prep Time10 min
- Total Time15 min
- 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.
Get more of our best no-cook dinner recipes.
Get more barbecue side-salad recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.