Carrot, halloumi and chickpea salad

Prep 10 min
Total 15 min
Serves 4

When the sun’s blazing and the mercury’s rising, try a refreshing no-cook salad to cool you down.



2 tsp
3 tbsp
3 tbsp
extra-virgin olive oil or olive oil
garlic clove, minced
1/4 tsp
1/4 tsp
1 540-mL can
no-salt-added chickpeas, drained and rinsed
halloumi cheese, cubed (1 1/4 cups)
1 cup
shredded carrots
1/2 cup
chopped parlsey
3 cups
packed mixed greens


  • 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.


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


Calories 386
Protein 17 g
Carbohydrates 30 g
Fat 23 g
Fibre 6 g
Sodium 707 mg
Excellent source of vitamin A

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Issue: August 2017

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Photo credit: Photo, Erik Putz.

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