Chickpea Recipes, Hearty Salads, Vegetarian - November 8, 2022

Fried Halloumi + Chickpea Rainbow Salad

Name: Fried Halloumi + Chickpea Rainbow Salad
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 tbsp ghee or coconut oil; 1 x 700g jar of Bold Bean Co Organic Chickpeas (or 2 x 400g tins), drained and rinsed; 4 tsp garam masala; 2 tsp ground cumin; 225g halloumi, cut into small cubes; 2 tsp maple syrup; Sea salt and pepper; A little diced red onion or chopped spring onions; 1 large carrot, scrubbed and roughly grated; 1 handful of diced ripe tomatoes; 4 tbsp cashews or other nuts; 4 handfuls of fresh coriander; 2 small handful of fresh mint leaves; 2 fresh green chilli, descended if you prefer, chopped, or a good pinch of chilli flakes; ½ tsp ground cumin; Juice of 3 limes; 4 tbsp olive oil

Rated 5.0 stars by 2 users

Servings

Prep Time

15 minutes

Author:

Melissa Hemsley

A HUGE thanks to the INCREDIBLE Melissa Hemsley for sharing this BEAUT of a bean recipe with us from her new cookbook Feel Good. And oh boy, does this salad make us feel GOOD.

Melissa is a huge #beanchamp and "loves having them as a base to whatever needs using up in my fridge to make a hearty delicious dinner" - we LOVE her for that.

Ingredients

2 tbsp ghee or coconut oil
1 x 700g jar of Bold Bean Co Organic Chickpeas (or 2 x 400g tins), drained and rinsed
4 tsp garam masala
2 tsp ground cumin
225g halloumi, cut into small cubes
2 tsp maple syrup
Sea salt and pepper

Salad

A little diced red onion or chopped spring onions
1 large carrot, scrubbed and roughly grated
1 handful of diced ripe tomatoes

Cashew-Coriander-Mint Chutney

4 tbsp cashews or other nuts
4 handfuls of fresh coriander
2 small handful of fresh mint leaves
2 fresh green chilli, descended if you prefer, chopped, or a good pinch of chilli flakes
½ tsp ground cumin
Juice of 3 limes
4 tbsp olive oil

Directions

Prepare the salad and arrange in two bowls.
Heat up a large frying pan and toast the cashews for the chutney on a medium heat for 3–4 minutes, tossing halfway through, until lightly golden, then tip half of them into the small bowl of a food processor and save the rest for garnishing.
Put the pan back on the heat, melt 1 ½ tablespoons of the ghee and fry the chickpeas (making sure they are dried well in a tea towel before so they don’t spit in the hot oil) on a medium heat for 4 minutes with half of the spices and a pinch of salt, stirring every now and then. Tip into a bowl, scraping out the delicious bits from the bottom of the pan as you go.
While the chickpeas are frying, add all the other chutney ingredients to the food processor – saving a few herbs for garnishing, if you like – along with about 3 tablespoons of water, then blend together, seasoning to taste with salt and pepper.
Put the pan back on the heat with the rest of the ghee and, when melted, fry the halloumi on a medium heat for about 2 minutes on the first side on (keep the pieces of halloumi spaced out) and then turn, sprinkle over the rest of the spices and fry for about 1 minute on the other side until lightly golden brown and crispy at the edges. Straight away add the fried chickpeas and the maple syrup, then toss together with the halloumi and fry for 30 seconds so that the chickpeas warm through and the maple syrup bubbles and thickens. Scatter the chickpeas over the bowls of salad with the halloumi on top, drizzle over half of the chutney and top with the remaining nuts.