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
