This recipe is ideal when you’re craving something fresh, slightly salty, and deeply satisfying. The mix of crispy chickpeas, warm grilled halloumi, and tangy zucchini ribbons creates a perfect balance of textures and flavors. Our dietitians love that it’s high in fiber and protein, making it both nourishing and filling. Quick to prepare, it’s a great choice for a no-fuss lunch or a simple weeknight dinner.
Preparation
10
min
Cooking
20
min
Portion
4
Ingredients
- 1 can of 19 oz (540 ml) chickpeas, rinsed and drained
- 30 ml (2 tbsp) olive oil
- 2.5 ml (½ tsp) salt
- 200 g (1 pack) halloumi, sliced
- 2 zucchinis, cut into ribbons
- 30 ml (2 tbsp) lemon juice
- 1 clove garlic (or 5 ml / 1 tsp), minced
- Fresh basil, to taste
Preparation
- Preheat the oven to 350°F (180°C)
- Line a baking sheet with parchment paper or a silicone mat and spread the chickpeas evenly. Drizzle 15 ml (1 tbsp) olive oil and sprinkle with 1 ml (¼ tsp) salt.
- Roast in the oven for 20 minutes, until crispy. Reserve.
- While the chickpeas are roasting, heat a non-stick skillet over medium-high heat. Cook the halloumi slices 1-2 minutes on each side until golden.
- In a large bowl, combine the zucchini, lemon juice, remaining olive oil, garlic and remaining salt. Add the cooled chickpeas and halloumi slices and toss gently. Top with fresh basil and serve.
Notes
Can be refrigerated for up to 4 days. This recipe cannot be frozen.
