This Halloumi Salad with Fresh Citrus and Chickpeas beautifully captures the refreshing winter citrus flavor and savory, salty halloumi cheese into an elegant salad plate. Drizzle over the citrus dressing made with blood orange juice, cilantro, and honey to brighten up the salad and your mood to fight the winter blues.
This recipe is sponsored by Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.
If you love salad recipes for the winter season, also try Pear and Baby Kale Salad and
Spring Roll Noodle Salad! They’re also perfect for the holiday season and gatherings.
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What is Halloumi?
Halloumi cheese is a mild, salty cheese, and is known for its unique, firm, and squeaky texture. It’s a semi-hard cheese that originated in Cyprus, traditionally made with goat and sheep’s milk, and cow’s milk is also added nowadays.
Halloumi is a good source of protein, which makes it a satisfying vegetarian addition to any dish. Its melting point makes it perfect for frying, creating a golden crust while maintaining chewy firmness inside.
When cooking halloumi, I recommend soaking them in water beforehand to reduce the saltiness a little bit to enhance its mellow flavor.
Why You’ll Love This Recipe?
Use fresh citrus in its peak season and this salad is a perfect place to highlight its freshness and sweetness.
- Bright and fun salad for the winter season.
- Full of refreshing citrus flavor.
- Chickpea makes this salad fulfilling.
- Easily made under 30 minutes.
- Great recipe for gathering and entertaining.
Ingredients
For the Blood Orange Vinaigrette
- Blood Orange Juice – freshly squeezed is the best, but you can also use bottled ones!
- Extra Virgin Olive Oil – use high-quality oil that you like.
- Cilantro – fresh and finely chopped.
- Crushed Red Pepper – adds a little heat and flavor.
- Red Wine Vinegar
- Honey
For the Salad
- Halloumi – grab a block of halloumi about 8 oz.
- Navel Oranges and Blood Oranges – use the citrus in season! Slice them and they will look like beautiful flowers blooming on the salad.
- Red Onion – sliced onion will be marinated in the vinaigrette.
- Radishes – add a nice crunch to the salad. You can substitute with cucumbers.
- Chickpeas – use canned chickpeas. Rinse and drain well before use.
- Arugula – peppery taste goes well with sweet and refreshing citrus.
- Avocado – creamy element of this salad.
Instructions
Let’s start with preparing Halloumi. Soak the sliced halloumi in water for 30 minutes. It’s optional, but this step reduces the saltiness of the cheese.
Next, whisk together all the ingredients of the vinaigrette in a large bowl. We’re making salad in this bowl so use a large bowl for easy mixing later.
Add sliced onions, radishes, and chickpeas and toss together with the vinaigrette. Let them marinate while preparing halloumi. The veggies will absorb all the flavor and soften the onion.
Next, time to cook the halloumi. Pat dry the slices well. Heat a nonstick pan over medium heat. Add oil if you’re not using nonstick. Cook the halloumi in a single layer until golden brown on both sides, for 1-3 minutes on each side. Work in batches if necessary.
Add arugula to the bowl of the veggies and toss. Taste and add salt if necessary. Transfer to a serving plate. Top the salad with oranges, avocado, and grilled halloumi.
Storage
If you get some leftovers, store the salad in an air-tight container and keep it in the fridge.
It tastes great the next day too! But the arugula will be wilted, so I recommend not keeping them too long.
FAQ
Grilled halloumi tastes best when served just cooked and warm. So I recommend to finish making the salad just before serving.
But if you’d like to make this salad in advance, marinate the veggies and beans in the dressing and pad dry halloumi slices. Then cook the cheese, toss the arugula with veggies, and assemble everything just before serving.
You can microwave or cook in the pan until just warm. Be careful not to overcook.
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Halloumi Salad with Fresh Citrus and Chickpeas
Ingredients
For the Blood Orange Vinaigrette
- ⅓ cup extra virgin olive oil
- 3 Tablespoons freshly squeezed blood orange juice about ½ blood orange
- 1 Tablespoon red wine vinegar
- 2 Tablespoons fresh cilantro chopped
- ¼ teaspoon crushed red pepper
- 2 teaspoons honey
- Pink Himalayan salt
- Black pepper
For the Salad
- ½ red onion sliced
- 4 radishes sliced
- 1 can garbanzo beans rinsed and drained
- 8.8 oz halloumi cheese sliced into ¼ inch slabs
- 5 oz arugula
- 1 navel orange peeled, sliced, and seeded
- 1 blood orange peeled, sliced, and seeded
- 1 avocado sliced
Instructions
- Soak the sliced halloumi in water for 30 minutes(optional).
- In the large bowl, whisk together all the ingredients of the vinaigrette. Add onions, radishes, and chickpeas and toss together with the vinaigrette. Let them marinate while preparing halloumi.
- Pat dry the halloumi slices. Heat a nonstick pan over medium heat. Add oil if you’re not using nonstick. Cook the halloumi in a single layer until golden brown on both sides, for 1-3 minutes on each side. Work in batches if necessary.
- Add arugula to the bowl of the veggies and toss. Taste and add salt if necessary. Transfer to a serving plate. Top the salad with oranges, avocado, and grilled halloumi.
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