North Haledon


Chickpea Salad with Grilled Halloumi

06/12/2020

Ingredients for four servings

Tamek boiled chickpeas 1 can

Krinos halloumi cheese

1cup cherry tomatoes, halved

1 small cucumber, peeled and diced

1 small red pepper, seeded and diced

½ cup corn, fresh or frozen and thawed

2-3 red radishes, trimmed and sliced

1 small red onion, sliced

1 scallion, trimmed and sliced

3 tbsp Fersan pomegranate syrup (sour)

¼ cup olive oil

salt and pepper to taste

parsley to garnish


Drain and rinse the chickpeas, transfer to a salad bowl. Add all the prepared vegetables.

In a small jar mix the olive oil, pomegranate syrup, salt and pepper for the dressing.

Pour half of the dressing on the salad, toss.

Slice the cheese, heat 1 tsp of olive oil in a small pan, add the cheese slices brown both sides, put on the salad. (You can also grill the cheese if you want).

Pour the rest of the dressing, garnish with parsley.


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