Salty seared halloumi is the cheat code for a vegetarian salad that actually satisfies. Crisp cucumbers, lots of herbs, and lemon keep it sharp.
Why This Works
- Halloumi browns fast and adds rich savory flavor.
- Herbs and lemon cut through the salt.
- Chickpeas add extra fiber and protein.
Ingredients
Halloumi
- 8 oz halloumi, sliced
- 1 tsp olive oil
Salad Base
- 4 cups chopped little gem or romaine
- 1 large cucumber, smashed and chopped
- 1 cup chickpeas, rinsed
- 1/2 cup chopped mint
- 1/2 cup chopped parsley
- 1/4 cup thin red onion
Lemon Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- Pinch black pepper
Method
- Sear halloumi in a hot nonstick pan with oil until golden on both sides.
- Whisk dressing ingredients.
- Toss greens, cucumber, chickpeas, herbs, and onion with dressing.
- Top with warm halloumi slices and serve immediately.
Make It Sexier
- Add toasted pistachios and pomegranate seeds.
- Finish with flaky salt and lemon zest.
Swaps & Shortcuts
- Use feta if halloumi is unavailable.
- Use canned white beans instead of chickpeas.
Meal Prep & Storage
- Prep salad base and dressing up to 3 days.
- Sear halloumi fresh for best texture.
Best For
Fast vegetarian dinners that still feel indulgent.
Tags
Vegetarian, High Protein, Halloumi, Herbs, Quick Dinner