Chickpea Tabouleh with Halloumi and Flatbread. Today, we are taking traditional tabouleh to the next level by adding chickpeas and grilled halloumi for a delicious twist to the dish. We’ll also be serving it all with warm flatbread for a complete and satisfying lunch idea. The summer days are getting hotter here in the sunshine state (that’s Queensland for anyone not in Australia!), and you can probably tell my recipes lately have been a reflection of that. I’ve been super big on salads lately. But not just boring salads with a bunch of lettuce… healthy and filling salads that are satisfying and packed with flavour. Enter this recipe.
Tabouleh is traditionally Middle Eastern, and usually made with bulgar wheat, but I wanted to simplify things. Chickpeas are a staple in my pantry so I thought ‘why not?’.
It’s a light and refreshing salad that is made with parsley, tomatoes and onions. As I said, it’s a perfect dish to enjoy during the summer months when you want something both delicious and healthy.
It’s also a great idea to make a big batch and have leftovers for lunch or dinner the next dayI
The details…
This recipe requires barely any cooking and that’s why I love it. Start by combining chickpeas, tomatoes, red onion, parsley, garlic, olive oil, lemon juice, and salt and pepper in a large bowl. Tabouleh done!
Next, we make the halloumi. It has a high melting point which means it can be grilled or fried without melting, making it perfect to add a crispy texture to this dish. Fry in a pan on both sides for about 5 minutes. Use a griddle pan if you want those nice grill marks.
We are cutting a few corners today by using storebought tzatziki and flatbread. It’s just easier! I fully believe in cutting corners occasionally. Especially when it comes to bread… I just don’t have the time to be making it from scratch!
Load up your flatbread with a big scoop of tabouleh, a piece of grilled halloumi and some cooling tzatziki. Delish!
If you’re looking for more delicious lunch ideas, check out these recipes:
- Crispy coconut prawn sushi bowls
- Chicken spring roll salad bowls
- Sun-dried tomato pesto hummus pasta
- Smokey maple grilled chicken burgers
- Roasted lemon pepper chicken souvlaki pita pockets
- Crispy turmeric cauliflower and chickpea rice bowls
And lastly, if you like the look of this Chickpea Tabouleh with Halloumi and Flatbread be sure to give it a go and let me know what you think in the comments. I love hearing from you guys! And don’t forget if you do make it, be sure to post on Instagram and tag me!
CHICKPEA TABOULEH WITH HALLOUMI AND FLATBREAD
Course: LunchDifficulty: Easy4
servings15
minutes5
minutes20
minutesA vibrant and fresh vegetarian lunch idea, perfect during the summer months.
Ingredients
1 can of chickpeas
2 tomatoes, diced
1/2 red onion, diced
small bunch of parsley, chopped
small bunch of mint, chopped
1/4 cup of olive oil
2 cloves of garlic, minced
juice of 1 lemon
1 tbsp dried oregano
1 block of halloumi, cut into 1cm slices
2 cups baby spinach
1 cup tzatziki
flatbread, for serving
Directions
- In a large mixing bowl, combine the chickpeas, tomatoes, red onion, parsley, mint, garlic, olive oil, lemon juice, and salt and pepper. Stir until well mixed.
- In a griddle pan over medium-high heat, add the halloumi, spray with olive oil and sprinkle over dried oregano. Fry for about 1-2 minutes on each side, or until golden brown.
- Serve the tabouleh in bowls with some baby spinach, and top it with the halloumi and tzatziki. Serve with warm flatbread on the side.
