Warm Chickpea Salad with Halloumi | Hearty Middle Eastern Lunch
(0)
30 min
Quick
Sezamo
O salată orientală generoasă și plină de prospețime: boabe de năut crocante rumenite la tigaie în ulei de măsline și za'atar, bucăți aurii de brânză halloumi, roșii cherry dulci, castravete crocant și ierburi aromate, desăvârșite cu semințe de rodie și dressing fin de lămâie.
Ingredients
Preparation method
Preparing the fresh vegetables and herbs
Wash the vegetables and fresh herbs thoroughly. Cut the cherry tomatoes in half, dice the cucumber into bite-sized pieces, and thinly slice the red onion. Finely chop the fresh parsley and fresh mint leaves.
Drain the canned chickpeas well and gently pat them dry with a paper towel to remove excess moisture so they become crispy when browned.
Browning the chickpeas and halloumi
Heat one tablespoon of extra virgin olive oil in a large skillet. Add the drained chickpeas, season with half of the za'atar, a pinch of salt, and freshly ground black pepper. Sauté over medium heat for 6-8 minutes, stirring occasionally, until the chickpeas develop a golden, crispy crust. Transfer the chickpeas to a large bowl.
Chef's tip
For optimal texture, dry the chickpeas very thoroughly before placing them in the skillet; this allows them to brown evenly without steaming.
Halloumi cheese is best enjoyed warm, immediately after cooking, when its texture is particularly creamy and elastic.
50 min
Quick
