Description
These Halloumi Bowls with Chickpeas have golden pan-fried halloumi, chickpeas tossed in roasted red pepper sauce, rice, and lemony arugula. Altogether, they make a balanced, ultra flavourful bowl that is the perfect weeknight meal.
Ingredients
- 1 1/2 – 2 cups cooked chickpeas
- 3/4 cup Roasted Red Pepper Sauce, plus more as needed
- 1 8–oz block halloumi cheese
- 2 teaspoons extra-virgin olive oil, for frying the halloumi
- 4 cups cooked white rice
- 6 cups arugula (see notes for simple lemon dressing)
Instructions
-
- Toss the chickpeas with the roasted red pepper sauce. If desired, heat lightly in a saucepan.
- Slice the halloumi into 1/4-inch slices.
- Cook the halloumi. Warm two teaspoons of olive oil in a large skillet over medium heat. I recommend a cast iron skillet. Once the pan is hot, add the sliced halloumi. Cook for 1-3 minutes per side, until golden brown and crispy. Halloumi should be served warm, as it can get rubbery as it cools.
- Assemble the bowls. Divide rice, chickpeas, and arugula between bowls. Top with a few slices of halloumi. Serve!
Notes
Simple Lemon Dressing: In a jar, combine 2 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed lemon juice, one minced clove of garlic, and a pinch of salt and pepper. Secure the lid and shake to combine. Drizzle desired amount over the arugula and toss to coat.
Storage: You can store all of the separate components of these bowls in the fridge for up to four days. Do not add the lemon dressing to the arugula until right before serving because the arugula will get soggy.
I do not recommend cooking the halloumi ahead of time because it can get rubbery and hard as it cools. If you do need to cook it ahead of time, you can reheat it gently in a skillet until warm.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 641
- Sugar: 5.5 g
- Sodium: 873.2 mg
- Fat: 34.6 g
- Saturated Fat: 14.1 g
- Carbohydrates: 58.7 g
- Fiber: 7.1 g
- Protein: 24.9 g