Roasted Cauliflower and Chickpea Salad with Halloumi, gluten-free
Roasted Cauliflower and Chickpea Salad with Halloumi, is the salad you need at your next family gathering. It's a flavour-packed and nutritious dish, that brings together the earthy goodness of roasted cauliflower, protein-packed chickpeas, and the savoury richness of halloumi cheese, all coated in a creamy Dijon-lemon vinegarette. Let's Begin!
Why make this salad?
To begin, fresh cauliflower florets and chickpeas are tossed in olive oil, herbs, and spices and roasted until they achieve a golden-brown colour and a slightly crispy texture. However, the star of this dish, halloumi cheese, is then sliced, diced, and pan-fried until it develops a golden-brown crust while maintaining a deliciously gooey interior.
The finishing touch, the salad is tossed with a zesty dressing that brings all the components together. A simple vinaigrette made with olive oil, lemon juice, Dijon mustard, and honey, that balances the richness of the halloumi and enhances the overall palate of the salad.
Watch How to Make It
It's perfect for Meal Prep too!
Yes, Roasted Cauliflower and Chickpea Salad with Halloumi can be a great option for meal prep. It's a versatile dish that holds up well when prepared in advance, and it can be enjoyed cold or at room temperature.
Simply prepare the dressing separately and store it in a small container. Add the dressing to the salad just before eating to avoid the salad becoming soggy.
PLUS! Store the roasted cauliflower, chickpeas, halloumi, and salad greens in separate airtight containers to keep them fresh. This allows you to assemble the salad easily and control portion sizes.
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Roasted Cauliflower and Chickpea Salad with Halloumi
Serves 8 as a side salad
Prep Time: 15 minutes
Cooking Time: 30 minutes
INGREDIENTS
Halloumi and Salad:
400g halloumi, cut into diced pieces
1 large coz lettuce, cut into chunks
1 small cauliflower, broken into florets
400g canned chickpeas, rinsed and drained
1 red onion, sliced
½ cup parsley leaves
½ cup dill, chopped
½ cup pecans, chopped (or walnuts)
2 tablespoons extra virgin olive oil
1 tablespoon ground oregano
1 teaspoon garlic powder
Sea salt and cracked pepper
Dressing:
3 tablespoons extra virgin olive oil
4 tablespoons lemon juice
1 tablespoon runny honey
2 teaspoons Dijon mustard
Sea salt and freshly cracked pepper
INSTRUCTIONS
1. Preheat the oven: Preheat oven to 210°C fan forced and line a large baking tray with baking paper.
2. Prepare and bake the cauliflower and chickpeas: Remove the outer leaves of the cauliflower and cut into small florets. Place it onto the baking tray along with the chickpeas. Drizzle with the olive oil and season with garlic powder, ground oregano, sea salt, and pepper. Toss to evenly coat and spread across the baking tray in a single layer. Bake in the preheated oven for 25-30 minutes or until they begin to golden and the chickpeas are starting to crisp.
3. Prepare the salad and pecans: Chop and slice the lettuce, onion, parsley, and dill and roughly chop the pecans.
4. Prepare the dressing: In a jar, add the olive oil, lemon juice, honey, Dijon mustard, sea salt and pepper. Close the lid and shake well until combined.
5. Fry the halloumi: Lightly spray the frying pan with olive oil and over high heat, fry the halloumi. At first, it should release liquid, then once the liquid evaporates, it should begin to go golden. Cook for 2-3 minutes, turning a couple of times, then remove from the heat.
6. Assemble the salad: In a large bowl, combine the lettuce, cauliflower, chickpeas, onion, parsley, dill, pecans and halloumi. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
Recipe and Photography Margaret Pahos @CreateCookShare
