Canada / Canada's food guide
Peach, roasted chickpeas and halloumi cheese salad
This recipe is the alternative to a standard garden salad! Serve it hot or cold and turn your kitchen into a 5-star restaurant.
Ingredients
- olive oil, divided30 mL (2 tbsp)
- lower sodium chickpeas, drained and rinsed1 can (540 mL/19 oz)
- paprika2 mL (½ tsp)
- dried thyme5 mL (1 tsp)
- garlic powder5 mL (1 tsp)
- peaches, sliced in wedges3
- halloumi cheese, sliced½ package (100 g/3.5 oz)
- cherry tomatoes, halved500 mL (2 cups)
- dried basil1 mL (¼ tsp)
- lemon juice (about ½ lemon)15 mL (1 tbsp)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
In a non-stick pan, add 15 mL (1 tbsp) of olive oil and toast chickpeas over medium-high heat for 10 minutes or until golden.
Pour into a large bowl and toss with paprika, thyme, and garlic powder.
Pre-heat a grill pan or BBQ to medium-high heat. Grill peaches and halloumi cheese for 3 minutes to warm through, until there are grill marks.
Dice the halloumi cheese into smaller pieces and add to the bowl with spiced chickpeas along with grilled peaches.
Stir in tomatoes, dried basil, and lemon juice. Coat with remaining 15 mL (1 tbsp) of olive oil.
