EIWITRIJK RECEPT · FASE 2 · LUNCH

Chickpea salad with grilled halloumi

A Mediterranean Phase 2 salad with chickpeas and warm grilled halloumi, packed with protein and flavour.

16 min totaal 1 portie 460 kcal p.p. 30 g protein

This chickpea salad with grilled halloumi is a Mediterranean experience full of flavour and texture. Hearty chickpeas, fresh cucumber, red onion and peppery rocket are crowned with slices of halloumi that get a golden, crispy crust, finished with lemon and torn mint.

In Phase 2, you deliberately introduce more carbohydrates, and chickpeas fit perfectly there. They deliver plant-based protein and fibre-rich carbohydrates for lasting fullness, whilst the warm halloumi adds extra protein and a savoury, creamy bite. This keeps your protein diet filling and varied, with a satisfaction that carries you comfortably to your next meal.

Lovely with a dollop of tzatziki or a handful of cherry tomatoes for extra freshness. A bit of warm pitta bread on the side makes this protein-rich salad a generous lunch.

Zo maak je het

  1. Rinse the chickpeas and leave them to drain.
  2. Grill the halloumi slices in a dry pan until golden brown on both sides.
  3. Mix the chickpeas with cucumber, red onion and rocket in a bowl.
  4. Drizzle olive oil and lemon juice over the salad and toss.
  5. Top with the warm halloumi and scatter over torn mint.
  6. Serve whilst the halloumi is still warm.

Bewaren

Store the salad without halloumi, covered, for up to 2 days in the fridge. Grill the halloumi preferably fresh, as it's at its best when warm.

Variatietips

Try swapping the halloumi for feta or grilled aubergine for a different texture. A spoonful of harissa or roasted paprika gives the salad a spicy, smoky twist.

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