Easy Halloumi Salad with Chickpeas, Kale, and Emmer Grain

Let’s talk salads, shall we? If you think salads are boring, think again! My husband and I eat salads every single day for lunch, and trust me, they’re anything but dull. Why? Because I make sure every bowl is a vibrant explosion of colors, flavors, and textures. Enter this Halloumi Salad with Chickpeas, Kale, and Emmer Grain—it’s hearty, tangy, and packed with wholesome goodness. With crispy halloumi, spicy chickpeas, and a tangy dressing that ties it all together, this salad is so good you’ll want to make it on repeat. Ready to make your lunchtime exciting? Let’s dive in!

Benefits of the Ingredients

• Chickpeas:
  Rich in protein, fibre, and several essential vitamins, chickpeas are excellent for heart health and digestion. They also provide plant-based protein, making this salad filling and nutrient-dense.
• Kale:
  Known as a superfood, kale is packed with antioxidants, vitamin C, vitamin K, and fiber. It supports immune function, promotes bone health, and helps fight inflammation.
• Emmer Grain:
  Also known as farro, emmer grain is a hearty, ancient grain high in protein, fibre, and essential nutrients like magnesium and iron. It’s great for maintaining energy levels and keeping you full for longer.
• Dried Cranberries:
  These add a burst of sweetness and a dose of antioxidants.
• Apple Cider Vinegar:
  Apple cider vinegar is often praised for its ability to support digestion and regulate blood sugar levels. It also adds a tangy kick to the dressing.
• Halloumi Cheese:
  A good source of protein and calcium, halloumi is a versatile cheese that satisfies hunger while promoting bone health. Its salty flavour makes it the perfect addition to salads, and when pan-fried, it adds a delightful crunch.

Where to Find Key Ingredients

• Emmer Grain:
  I bought mine from Holland & Barrett, but you can also find it at most health food stores or large supermarkets in the grains or whole foods section. Other alternatives include quinoa, or bulgur if emmer is unavailable.
• Apple Cider Vinegar:
  Holland & Barrett is a great place to pick up apple cider vinegar, especially organic options. You can also find it at most grocery stores, online, or at health-focused shops.
• Halloumi Cheese:
  Widely available in grocery stores, halloumi can be found in the cheese aisle. Check for Cypriot or Mediterranean brands for an authentic touch.

Easy Halloumi Salad with Chickpeas, Kale, and Emmer Grain.

A vibrant and hearty salad with crispy halloumi, emmer grain, kale, and chickpeas, tossed in a tangy dressing for a healthy and flavourful meal.

Servings 4 people

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

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Ingredients

  

Salad Ingredients

• 1 cup whole grain emmer
• 2 cups water with 1 chicken stock cube or use vegetable or bone broth for flavor
• 1 cup chickpeas rinsed and drained (optional: pan-fried with 1tbsp oil, ½ teaspoon chili powder and salt to taste)
• 1 cup finely chopped kale leaves stems removed
• Handful of chopped cilantro or parsley
• ¼ cup dried cranberries
• 1 tablespoon green onions finely chopped
• 250 g halloumi cheese sliced and pan-fried until golden

Salad Dressing

• 1 shallot finely minced
• 3 teaspoons runny honey
• 1 tablespoon Dijon mustard
• 4 tablespoons apple cider vinegar
• 2 garlic cloves made into a paste
• ½ cup extra virgin olive oil
• ½ teaspoon ground black pepper
• 1 teaspoon Pink Himalayan salt 

Instructions

 

• Cook the Emmer Grain: In a medium saucepan, combine the emmer, water, and chicken stock cube (or broth).

  Bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the emmer is tender and the liquid is absorbed. Fluff with a fork and set aside to cool.
• Prepare the Chickpeas: If using pan-fried chickpeas, heat a skillet over medium heat. Add the rinsed and drained chickpeas, chili powder, and a pinch of salt. Toss for 3–4 minutes until lightly toasted. Set aside. Alternatively, use chickpeas straight from the can, drained and rinsed.
• Pan-Fry the Halloumi: Heat a non-stick pan over medium heat. Pan-fry the sliced halloumi for 1–2 minutes on each side, until golden and crispy. Remove and set aside.
• Make the Salad Dressing: In a small bowl, whisk together the shallot, honey, Dijon mustard, apple cider vinegar, garlic paste, olive oil, black pepper, and salt until emulsified. Adjust seasoning if needed.
• Assemble the Salad: In a large mixing bowl, combine the cooked emmer grain, kale, chickpeas, parsley or cilantro, dried cranberries, and green onions. Toss gently to mix.
• Dress the Salad: Add the dressing a little at a time, mixing well, and use as much or as little as you prefer.
• Serve: Top the salad with pan-fried halloumi slices. Serve immediately and enjoy!

Video

Notes

• For added spice, sprinkle some red chili flakes on top of the salad or in the dressing.
• You can substitute emmer grain with Pearl Barley if needed.
• To store leftovers, keep the salad and halloumi in separate containers. Reheat the halloumi before serving for the best texture.

Course: Appetizer, brunch, Main Course, Salad, Side Dish

Cuisine: American

Keyword: healthy, Non-Alcoholic, Quick Meal

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @blissfulbalance24 on Instagram and hashtag it #BlissfulBalance.