Carrot, halloumi and chickpea salad

13

PREP TIME

10 min

TOTAL TIME

15 min

Serves

4

Carrot, halloumi and chickpea salad

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 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
  • 17 g,
  • Carbohydrates
  • 30 g,
  • Fat
  • 23 g,
  • Fibre
  • 6 g,
  • Sodium
  • 707 mg.
  • Excellent source of
  • vitamin A

Kitchen Tip: Try this chickpea salad recipe in a pita wrap with a dollop of labneh or tzatziki.