I made this 10 minute rose harissa chickpea and halloumi warm salad bowl for lunch last week. And I cannot stop thinking about it!
It was warming, gently spicy with rose harissa, filling, delicious and healthy. The perfect lunch bowl to get me through the week.
With a base of salad leaves, fresh mint and seasonal fruit for sweetness, I topped it with panfried rose harissa chickpeas and halloumi, plus a scattering of nuts and seeds. Quick, easy and seriously tasty.
This salad bowl is a really flexible recipe too – feel free to sub in different ingredients for the base, and play around to get flavour combinations suited to you.
Can I Use Regular Harissa in Place of Rose Harrisa?
I really recommend the Belazu Rose Harissa, as it has a beautiful complex and slightly fragrant flavour. And a gentle kick of spice.
It’s a bit pricey at £4.85 a jar, but a little goes a long way. You can use it to marinate meats, drizzle over roasted aubergine and add to tagines for an amazing flavour bomb.
If you want to use regular harissa in place of rose harissa that is fine too. Simply note it will be a lot spicier. You can dial down the spice if you like by using half a tsp harissa and half a tsp sundried tomato paste.
I Can’t Find Halloumi – Can I Use Something Else?
UK readers, you can find halloumi in the cheese section of all supermarkets. However, I appreciate some international readers might not have local access to halloumi.
If you can’t get halloumi, try using feta instead, but DON’T cook it. Cook the chickpeas by themselves and simply crumble the feta over the finished bowl.
I Need Meat in My Meal, What Can I Use?
Firstly, go onnnn, give this veggie combo a try! It’s delicious and satisfying.
However, if you’ve still got a hankering for meat, then panfried chicken would work really nicely with the rose harissa.
Can I Use Any Hummus?
Yes absolutely any hummus works nicely. I had loads of beetroot at home, so I had a batch of the Riverford Beetroot Hummus in the fridge. But standard hummus is great.
10-Minute Rose Harissa Chickpea & Halloumi Warm Salad Bowl Recipe
This recipe serves 1 person, but can easily be doubled or tripled (etc) to feed more people. The cooking method remains the same, but you’ll probably need an extra 5 mins prep time.
You will find some step by step photos underneath the recipe, in case you need a visual guide. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.
If you enjoy this rose harissa chickpea & halloumi warm salad bowl recipe, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.
Thanks so much! Laura xxx
10-Minute Rose Harissa Chickpea & Halloumi Warm Salad Bowl (GF)
A delicious warm salad bowl perfect for any time of the year. Golden, rose harissa spiced chickpeas and halloumi on a fresh and fruity salad base. Filling, healthy and seriously tasty.
Ingredients
- A handful of baby salad leaves (I used a mix of baby spinach and chard)
- 200g tinned chickpeas, drained and rinsed
- 100g halloumi, chopped into bite-sized chunks
- 1 tsp rose harissa (I used Belazu)
- A small handful (approx 20g) of nuts and seeds (I used walnut pieces, pumpkin seeds and pine nuts)
- 5 blackberries and approx 20 pomegranate seeds (or another soft fruit such as chunks of pear, apple or mango)
- A scoopful (approx 1 heaped tbsp) of hummus (I used beetroot hummus)
- 8 green olives (optional - or sub in anything else you like)
- A little extra virgin olive oil and red wine vinegar (or other vinegar) for dressing the salad leaves
Instructions
- Add the salad leaves and fresh mint leaves to your bowl. Drizzle with a little olive oil and a few drops of wine vinegar to dress the leaves.
- Nestle the green olives into the side of the bowl and add a scoop of hummus. Then scatter the blackberries and pomegranate over the leaves.
- Toast the nuts and seeds in a frying pan (no oil needed) for a couple of minutes, over a medium heat, until they are lightly browned. Then scatter them over the salad.
- Now add your chickpeas to the pan, with a drizzle of olive oil. Cook on a medium-high heat until lightly golden, then stir through the rose harissa and add the halloumi chunks. Cook for a couple more minutes to soften and colour the halloumi.
- Tip the chickpeas and halloumi onto your salad bowl and enjoy!
Notes
If you want to use regular harissa in place of rose harissa, note it will be a lot spicier. You can dial down the spice if you like by using half a tsp harissa and half a tsp sundried tomato paste.
If you can't get halloumi, try using feta instead, but DON'T cook it. Cook the chickpeas by themselves and simply crumble the feta over the finished bowl.
For more easy lunch ideas, why not try some of my other recipes:
Enjoy! Laura xxx
