Chickpea Salad With Fennel, Halloumi & Dill
Photo by Nea Arentzen
- Serves
- 8
- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
An easy chickpea salad inspired by Poppy's in Brooklyn that takes no more than 20 minutes to throw together. It’s the perfect make-ahead recipe to keep in the fridge throughout the week, and could be eaten on its own or added to a meal. To make it a bigger batch, I use three whole cans of chickpeas and bulk it out with fried halloumi, fennel, and dill. Feel free to use the whole fennel bulb if desired.
Ingredients
VINAIGRETTE
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoon Dijon mustard
- 2 teaspoon honey
- 1 garlic clove
- 1/2 teaspoon salt
- freshly ground black pepper
SALAD
- 3 cans chickpeas, drained and rinsed
- 1 package halloumi, sliced and cut into 1-inch pieces
- 1/2 fennel bulb, thinly sliced
- 1/2 cup coarsely chopped dill, plus more for garnish
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Directions
Instructions
- Step 1
In a mason jar or liquid measuring cup, combine all of the dressing ingredients. Use an immersion blender to blend until smooth and emulsified (alternatively, use a standard blender OR chop the garlic by hand and mix the dressing with a whisk).
- Step 2
In a medium skillet over medium-high, heat 1 teaspoon of oil. Add the halloumi and cook until browned on both sides, 1 to 2 minutes per side. Transfer to a plate.
- Step 3
In a large bowl, toss together the chickpeas, fried halloumi, fennel, and dill. Pour the dressing over top and toss again until evenly coated. Season with more salt and pepper as needed. Garnish with more dill.