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Carrot, halloumi and chickpea salad

20

  • Prep Time10 mins
  • Total Time15 mins
  • Makes4 servings
Carrot, halloumi and chickpea salad

Photo, Erik Putz.

Chatelaine Triple Tested

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 parlsey

  • 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.

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