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If you’re searching for a vibrant, flavorful dish that beautifully balances texture and zest, this Chopped Halloumi Cheese Salad with Lemon Mint Dressing Recipe is an absolute must-try. Bursting with fresh herbs, crisp veggies, and the irresistible golden crust of hot honey-glazed halloumi, every bite feels like a celebration on your palate. The tangy lemon mint dressing ties everything together, while the roasted spiced chickpeas add that perfect crunch. It’s a refreshing salad that’s as nourishing as it is delicious.
Ingredients You’ll Need
These ingredients are simple yet indispensable, each playing a vital role in creating the layers of flavor, crunch, and freshness in this salad. From tender couscous to fragrant herbs and that rich halloumi, they combine to make a dish you’ll want to return to again and again.
- 15-ounce can chickpeas: Drained and rinsed, these provide a hearty base and crispy roasted texture.
- Olive oil: Adds richness and helps toast the couscous and chickpeas to perfection.
- Ground sumac: Brings a citrusy, tangy note that enhances the dressing and spice blend.
- Hot paprika: Adds subtle warmth to the roasted chickpeas without overpowering.
- Kosher salt: Essential for seasoning every element, balancing flavors beautifully.
- Pearl couscous: Offers a buttery, chewy base that soaks up the dressing wonderfully.
- Halloumi cheese: The star ingredient, cut into bite-size pieces and pan-seared until golden.
- Hot honey: Drizzled over the halloumi to bring sweet heat and a glossy finish.
- Aleppo pepper or pepper flakes: Sprinkled on halloumi for a fragrant, mild heat.
- Persian cucumbers: Crisp and refreshing, chopped for a cool contrast.
- Red onion: Adds sharpness and crunch.
- Yellow or orange bell pepper: Sweet and colorful, diced to brighten the salad.
- Cilantro and basil: Fresh herbs chopped to add green vibrancy and herbaceous notes.
- Lemon juice: Key for brightening the dressing with fresh acidity.
- Honey: Sweetens the dressing and balances tart flavors perfectly.
- White balsamic vinegar: Adds a gentle fruitiness and tang.
- Dried mint: Brings a refreshing, aromatic lift in the dressing.
- Garlic powder: Adds a subtle depth without overpowering the salad.
How to Make Chopped Halloumi Cheese Salad with Lemon Mint Dressing Recipe
Step 1: Roast the Chickpeas
Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with foil for easy cleanup. Toss drained and rinsed chickpeas with olive oil, ground sumac, hot paprika, kosher salt, and fresh black pepper. Spread them out in a single layer and roast until crisp, about 20 to 30 minutes, tossing halfway through so they bake evenly. Cooling completely will ensure they stay crunchy when added to the salad.
Step 2: Prepare the Pearl Couscous
While the chickpeas roast, toast the pearl couscous in a saucepan with a tablespoon of olive oil over medium heat. This step is key for adding a nutty depth and preventing mushiness. Once golden, add water and cook the couscous according to package instructions, typically 7 to 10 minutes. Drain any excess water but don’t rinse, so it retains its starch for better dressing absorption. Let it cool slightly before using.
Step 3: Cook the Halloumi
Heat a drizzle of oil in a skillet over medium heat. Add the halloumi pieces and cook each side until golden brown, about 1 to 2 minutes per side. The sizzling sound and the crispy exterior are what make halloumi so magical! Drizzle hot honey over the top and sprinkle with Aleppo pepper or pepper flakes for a sweet and spicy kick. Remove from heat and let cool to maintain that perfect texture in the salad.
Step 4: Mix the Lemon Mint Dressing
In a mason jar or a small bowl, combine fresh lemon juice, honey, white balsamic vinegar, extra virgin olive oil, dried mint, a pinch of sumac, garlic powder, kosher salt, and black pepper. Shake or whisk vigorously until the dressing emulsifies into a bright, harmonious blend. The mint and lemon together create an uplifting freshness that elevates every ingredient in the salad.
Step 5: Assemble the Salad
In a large bowl, toss the cooled couscous with the lemon mint dressing, allowing it to soak in and become tender and flavorful. Add chopped Persian cucumbers, red onion, yellow or orange bell peppers, cilantro, basil, and the golden halloumi pieces. Give everything a good toss to combine, then refrigerate until you’re ready to serve. Just before serving, fold in the crunchy roasted chickpeas for that irresistible texture contrast. Taste and adjust seasoning as necessary — this is your chance to make it just right!
How to Serve Chopped Halloumi Cheese Salad with Lemon Mint Dressing Recipe
Garnishes
For an extra wow factor, sprinkle some extra ground sumac or a handful of fresh chopped mint leaves on top. A few lemon zest curls or a scatter of toasted pine nuts will also add beautiful texture and a pop of color. These little touches make your salad look irresistible and taste vibrant.
Side Dishes
This salad shines on its own as a light meal but pairs beautifully with grilled chicken, fresh pita bread, or a smoky eggplant dip. It’s versatile enough to star at a summer barbecue or complement a cozy weeknight dinner with roasted veggies or your favorite grain bowl.
Creative Ways to Present
Serve this salad in colorful bowls or mason jars for picnics and potlucks. You might also layer it over leafy greens for extra volume or stuff it into warm pita pockets for a tasty handheld option. The chewy couscous and crispy chickpeas hold up well, so it’s perfect for making ahead and packing for lunch too.
Make Ahead and Storage
Storing Leftovers
Store the salad in an airtight container in the refrigerator, but keep the roasted chickpeas separate until ready to serve to preserve their crunch. It will stay fresh for up to 3 days, making it a convenient and delicious leftover option.
Freezing
This salad is best enjoyed fresh. Since the halloumi, herbs, and fresh veggies lose their texture after freezing, freezing is not recommended if you want to keep the best flavor and mouthfeel.
Reheating
If you’d like to warm the salad slightly, gently reheat the halloumi and couscous portion in a skillet or microwave before tossing with fresh veggies and dressing. Always add the chickpeas last, after reheating, to maintain that delightful crunch.
FAQs
Can I use regular couscous instead of pearl couscous?
Yes, you can substitute regular couscous if that’s what you have. Just keep in mind that pearl couscous has a slightly chewier texture which complements the halloumi better, but regular couscous will still soak up the dressing nicely.
What can I substitute for halloumi if I can’t find it?
While halloumi is unique for its grillable, squeaky texture, a firm cheese like paneer or a semi-firm mozzarella can work in a pinch, though they won’t hold up quite the same under heat.
Is there a vegetarian or vegan alternative for the dressing?
The dressing is naturally vegetarian, but for a vegan option, replace honey with maple syrup or agave nectar. The lemon, mint, and vinegar still deliver all that bright flavor with no compromise.
How spicy is this salad? Can I adjust the heat level?
The salad has a mild warmth from paprika, Aleppo pepper, and hot honey, but you can easily tone it down or amp it up by adjusting those spices to your taste. It’s all about what makes your palate happy!
What’s the best way to keep the roasted chickpeas crunchy?
Store the roasted chickpeas separately in an airtight container at room temperature and add them to the salad just before serving. Moisture from the salad ingredients can soften them if mixed too early.
Final Thoughts
Give this Chopped Halloumi Cheese Salad with Lemon Mint Dressing Recipe a try and discover how simple, fresh ingredients can create a dish that’s bursting with both flavor and texture. It’s a delightful way to brighten up your meal rotation and impress friends or family with something truly special. Once you taste that golden halloumi with zesty dressing and crispy chickpeas, you’ll see why this salad is a forever favorite!
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Chopped Halloumi Cheese Salad with Lemon Mint Dressing Recipe
This vibrant Chopped Halloumi Cheese Salad with Lemon Mint Dressing is a delightful blend of crispy roasted chickpeas, golden seared halloumi with a touch of hot honey, toasted pearl couscous, and fresh vegetables. Tossed in a zesty lemon mint dressing, this salad offers a perfect balance of textures and flavors, making it a refreshing and satisfying meal or side dish.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
Chickpeas
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1½ teaspoon ground sumac, plus more for garnish
- ½ teaspoon hot paprika
- ¼ teaspoon kosher salt
- Freshly cracked black pepper, to taste
Salad
- ¾ cup pearl couscous
- 8 ounces halloumi, cut into bite-sized pieces
- 2 tablespoons hot honey
- ½ teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
- 3 Persian cucumbers, chopped
- ½ medium red onion, chopped
- 1 yellow or orange bell pepper, chopped
- ½ cup cilantro, chopped
- ¼ cup basil, chopped
Dressing
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon white balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon dried mint
- ⅛ teaspoon garlic powder
- ½ teaspoon ground sumac
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat: Position a rack in the center of the oven and preheat it to 400°F. Line a baking sheet with foil. In a medium bowl, toss the drained chickpeas with olive oil, 1½ teaspoons sumac, hot paprika, kosher salt, and freshly cracked black pepper to coat evenly.
- Roast Chickpeas: Spread the seasoned chickpeas out on the prepared baking sheet in a single layer. Bake for 20-30 minutes, tossing halfway through, until they are crisp and golden. Remove from oven and let cool completely.
- Cook Couscous: While chickpeas roast, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the pearl couscous and toast, stirring frequently, until golden, about 1-2 minutes. Add water according to package instructions (typically 7-10 minutes), and cook the couscous until tender. Drain well but do not rinse, then allow to cool slightly.
- Cook Halloumi: Heat a skillet over medium heat and add a drizzle of olive oil. Add the halloumi pieces and cook for 1-2 minutes on each side, until they develop a golden crust. Drizzle hot honey over the halloumi and sprinkle with Aleppo pepper or red pepper flakes. Remove from heat and let cool.
- Prepare Dressing: In a mason jar or small container, combine lemon juice, honey, white balsamic vinegar, extra virgin olive oil, dried mint, ½ teaspoon sumac, garlic powder, kosher salt, and black pepper. Seal with a lid and shake well to combine thoroughly.
- Assemble Salad: In a large bowl, toss the cooked couscous with the dressing to loosen the grains and infuse flavor. Add chopped cucumbers, red onion, bell pepper, cilantro, basil, and cooked halloumi. Toss gently to combine.
- Serve: Refrigerate the salad until ready to serve. Just before serving, fold in the roasted chickpeas for added crunch. Taste and adjust seasoning as needed. Enjoy your colorful and flavorful salad!
Notes
- You can substitute pearl couscous with regular couscous or quinoa if preferred.
- For a spicier kick, increase the amount of hot paprika or red pepper flakes.
- If you don’t have Aleppo pepper, crushed red pepper works well as a substitute.
- This salad can be made ahead; just keep the roasted chickpeas separate until serving to maintain their crispiness.
- Halloumi can be grilled instead of pan-fried for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
