Lebanese Smoky Chickpea & Halloumi Rice Bowl with Garlic-Lemon Tahini
A high-protein Lebanese-style bowl with smoky spiced chickpeas, pan-seared halloumi, and a quick garlic-lemon tahini drizzle over fluffy rice.
- 180 g basmati rice
- 240 g chickpeas
- 200 g halloumi
- 120 g plain yoghurt
- 45 g tahini
- 1 pc garlic
- 1 pc lemon
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- 20 g fresh parsley
- 1 tsp salt
- ¼ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the basmati rice in a sieve. Cook according to pack instructions (typically simmer in salted water until tender), then drain and keep warm.
- Step 2
Drain and pat the chickpeas dry. In a bowl, toss with 1 tbsp olive oil, ground cumin, smoked paprika, ground coriander, salt and black pepper.
- Step 3
Heat a non-stick frying pan over medium-high heat. Add half the chickpeas and cook, stirring occasionally, until lightly crisp in spots, 6–8 minutes. Remove to a bowl and repeat with remaining chickpeas.
- Step 4
In the same pan, add a drizzle of olive oil and pan-sear halloumi slices (or cubes) until golden, 2–3 minutes per side. Set aside.
- Step 5
Make the garlic-lemon tahini sauce: grate or finely crush the garlic into a bowl with tahini and 2–3 tbsp yoghurt. Squeeze in lemon juice (start with half) and whisk; loosen with 1–3 tbsp warm water until pourable. Season with a pinch of salt and black pepper.
- Step 6
Stir chopped parsley into the chickpeas.
- Step 7
Assemble bowls: add rice, top with smoky chickpeas and halloumi, then drizzle generously with the tahini sauce. Finish with extra lemon juice and black pepper to taste.
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