:max_bytes(150000):strip_icc():format(webp)/9144269-e8e622ff78594fb3976524708ab268c7.jpg)
Ingredients
-
1 (14 ounce) can chickpeas, drained
-
2 large tomatoes, chopped
-
3 medium green onions, sliced
-
12 leaves fresh mint, chopped
-
1 medium lemon, juiced
-
2 tablespoons extra-virgin olive oil
-
salt and freshly ground black pepper to taste
-
7 ounces halloumi cheese, sliced
Directions
-
Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
-
Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
-
Stir halloumi into the salad and serve immediately.
Nutrition Facts (per serving)
359 | Calories |
21g | Fat |
31g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 359 | |
% Daily Value * | |
Total Fat 21g | 26% |
Saturated Fat 9g | 43% |
Cholesterol 37mg | 12% |
Sodium 850mg | 37% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 7g | 25% |
Total Sugars 3g | |
Protein 17g | 34% |
Vitamin C 37mg | 41% |
Calcium 65mg | 5% |
Iron 2mg | 11% |
Potassium 454mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.