Mediterranean Chickpea & Halloumi Grain Bowl with Lemon-Oregano Dressing
A vibrant grain bowl with crispy chickpeas, herby halloumi, crunchy veg, and a bright lemon-oregano dressing.
- 240 g chickpeas (cooked, drained)
- 200 g halloumi
- 140 g couscous
- 150 g cucumber
- 200 g cherry tomatoes
- 60 g red onion
- 1 tbsp red wine vinegar
- 1 pc lemon
- 20 ml olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 pc garlic
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Add to a shopping listHow the shopping list works →- Step 1
Heat a non-stick frying pan over medium-high with 10 ml olive oil; pan-fry chickpeas until browned and crisp in spots (8-10 minutes). Stir in cumin, half the lemon zest, and a pinch of salt. Turn off heat.
- Step 2
Slice halloumi into 1 cm slabs and grill/pan-fry in the same pan with remaining oil until deep golden (2-3 minutes per side).
- Step 3
Meanwhile, cook couscous (follow pack instructions; usually 140 g couscous + 280 ml hot water) and fluff with a fork.
- Step 4
Finely slice red onion; halve tomatoes and chop cucumber. Toss veg together with red wine vinegar, remaining lemon juice, oregano, a pinch of salt and black pepper.
- Step 5
Assemble bowls: couscous base, chickpeas, halloumi, then fresh veg; finish with remaining lemon zest and a drizzle of olive oil (if desired).
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