A vibrant and hearty salad with golden halloumi slices, roasted chickpeas, juicy pomegranate seeds, and fresh greens—balanced with a creamy, tangy dressing for a satisfying meal.

Why You’ll Love This Recipe

This salad dazzles with texture and flavor: crispy chickpeas, salty-sweet halloumi, juicy pomegranate arils, and crisp greens come together in a symphony of taste. The tahini-lemon dressing beautifully complements each ingredient. Quick to assemble and visually striking, it’s perfect for a light lunch or elegant dinner.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 (15 oz) can chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon ground cumin
¼ teaspoon smoked paprika
Salt and pepper to taste
5 oz halloumi cheese, sliced
1 cup cherry tomatoes, halved
1 cucumber, diced
½ cup pomegranate seeds
4 cups mixed greens (arugula, spinach, etc.)
Fresh mint or parsley (optional garnish)

For the Dressing:

2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon maple syrup or honey
1 tablespoon water (or more to thin)
Salt and pepper to taste

directions

Preheat the oven to 400 °F (200 °C).
In a bowl, toss chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on a baking tray.
Roast chickpeas for 25–30 minutes, shaking the tray halfway, until golden and crisp.
While chickpeas bake, whisk tahini, lemon juice, maple syrup (or honey), water, salt, and pepper until smooth and pourable. Set aside.
Heat a skillet over medium heat and grill halloumi slices for about 2–3 minutes per side until golden brown.
Assemble the salad: distribute mixed greens among serving bowls, then top with cherry tomatoes, cucumber, roasted chickpeas, and pomegranate seeds.
Arrange halloumi on top and drizzle with the tahini dressing.
Garnish with fresh mint or parsley, if desired, and serve immediately.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: approximately 35–40 minutes

Variations

Protein swap: Replace halloumi with grilled chicken, tofu, or paneer.
Different legumes: Use roasted broad beans or edamame instead of chickpeas.
Extra crunch: Add toasted nuts like almonds or pistachios.
Fruit variations: Try pomegranate alternatives such as diced apples or dried cranberries.
Green change: Use kale, watercress, or romaine for a different leafy base.

storage/reheating

Storage: Keep dressing and salad components separately in the refrigerator for up to 2 days. Crispy chickpeas are best stored tightly sealed to preserve crunch.
Reheating:
- Chickpeas: Reheat in a 350 °F oven or air fryer for 3–5 minutes to restore crispiness.
- Halloumi: Rewarm briefly in a pan or under the broiler.
Assembly: Dress and assemble just before serving to maintain texture contrast. Do not refrigerate the fully assembled salad, as it will become soggy.

FAQs

1. Can I use fresh chickpeas instead of canned?

Yes—cook and drain them first, then proceed with roasting.

2. Is halloumi gluten-free?

Yes, pure halloumi cheese is naturally gluten-free. Verify if using a flavored or pre-sliced version.

3. Can I prepare components ahead of time?

Absolutely. Roast chickpeas and prepare dressing up to a day before. Grill halloumi just before serving.

4. Can I make the dressing vegan?

Yes—use maple syrup instead of honey. Dressings remain plant-based.

5. Are pomegranate seeds essential?

They provide vibrant color and a burst of tartness, but you can substitute with diced apples or dried fruits.

6. Can I serve this warm?

Yes—serve chickpeas and halloumi warm over cool greens for a pleasing temperature contrast.

7. How can I prevent chickpeas from softening?

Store them separately in an airtight container at room temperature or fridge, and re-crisp before serving.

8. Can I add grain like quinoa or farro?

Yes—add cooked and cooled grains for a more substantial, grain-based salad.

9. Can I use bottled tahini dressing?

While homemade is best, bottled tahini dressing works well—adjust consistency with water as needed.

10. How do I make it nut-free?

The recipe is already nut-free. If adding crunchy toppings, use seeds instead of nuts.

Conclusion

This Crispy Chickpea & Halloumi Salad with Pomegranate is an impressive, nutrient-rich dish that balances textures and flavors beautifully. With roasted chickpeas, golden halloumi, fresh vegetables, and a luscious tahini drizzle, it’s ideal for a satisfying meal or elegant side. Easily customizable and suitable for various dietary preferences, it’s sure to become a favorite in your recipe rotation. Enjoy its bold contrasts and refreshing taste!