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    Home > Recipes > Vegetarian

    Chickpeas with Tomato, Basil, and Halloumi

    Published: Sep 5, 2011 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    It only happens every once in a while, but I love to eat lunch outside.  When I was working in DC, there was a random nearby vegetable garden maintained by the USDA which almost gave lunch outside the feeling of being in someone's backyard (except for the traffic on Constitution Avenue and mobs of tourists wearing pink "FBI" shirts).  Here in Bangkok I can speedwalk to a park and sit on a charming bench to eat my lunch outside.
    There are no tourists in pink "FBI" shirts here.
    But there are guys rollerblading at high speeds.
    And giant monster monitor lizards lurking in the grass.
    This salad is a great one to pack up for lunches throughout the week, even in the Bangkok heat.  It uses Halloumi, which is lots of fun to cook with if you've never tried it.  Halloumi is a salty cheese, sort of reminiscent of feta, but it doesn't melt.  When you put it in a hot pan, it retains its shape, which means it is a cheese you can throw directly on the grill.  (Or so I've heard.)
    It's extra tasty with a couple rambutans on the side.  That one I can confirm from personal experience.
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    Sauteed Chickpeas with Tomato, Basil, and Halloumi

    Prep Time15 mins
    Cook Time5 mins
    Total Time20 mins
    Course: Salad, Vegetarian
    Servings: 4
    Author: Jess Smith via Inquiring Chef

    Ingredients

    • 2 tsp. olive oil
    • ½ an onion, chopped
    • 4 oz (about 120 grams) Halloumi, diced
    • 1 cup cherry tomatoes, halved
    • 1 16- oz bag of chickpeas cooked and drained (about 6 cups)
    • juice from ¼ of a lemon (about 2 tsp. of juice)
    • 1 handful of basil leaves, roughly chopped
    • salt and pepper

    Instructions

    • Heat olive oil in a large pan over medium-high heat. Add onion and halloumi and cook, stirring frequently, until onions are tender and halloumi turns golden brown, about 5 minutes. Add cherry tomatoes, pressing gently to release their juice. Cook until tomatoes start to sizzle and caramelize, about 5 minutes more. Add chickpeas and cook until heated through. Remove from heat and add lemon juice, basil, and salt and pepper to taste. Serve warm or at room temperature.

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Lorie Estelle

      September 09, 2011 at 1:35 am

      Salad sounds great but can I make it without the lizards? Please??

      Reply
    2. Claire @ Claire K Creations

      September 09, 2011 at 8:34 am

      I am obsessed with haloumi. I love the squeaky sound it makes when you bite through it. I've never cooked it chopped up with other things before but I have haloumi, onions and tomatoes in the fridge... guess what I'm having for lunch.

      Reply

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