Chickpea, Halloumi Peppadew, Chopped Salad
Preparation time
Cooking time
Total time
A delicious combination of store cupboards and salad drawer vegetables that when combined with the delicious dressing, this make a tasty salad to be eaten as a one bowl dinner, taken in a lunch box or a healthy addition to a BBQ or buffet.
Recipe type: Salads
Cuisine: Middle Eastern
Servings: 4-6
  • 1 tin chickpeas, drained and rinsed
  • ½ cucumber, chopped
  • 2 tomatoes, chopped
  • 1 packet of Merchant Gourmet Glorious Grains with Red Rice & Quinoa ( if you can't find this you can use a combination of cooked wheatberries, red rice, freekeh, black barley and quinoa)
  • 5 Peppadews, chopped
  • 1 block of halloumi, chopped and lightly fried
  • 1 tablespoon chopped garlic
  • Dressing
  • 125ml olive oil
  • zest and juice of 1 lemon juice
  • 1 tablespoon honey
  • salt and pepper to taste
  • Blend all the ingredients together.
  1. Stir all the ingredients together in a Tupperware container with a lid.
  2. Add the dressing and seal the Tupperware.
  3. Shake the salad and dressing together gently to allow the dressing to be absorbed into the grains and halloumi cheese.
  4. After 5 minutes of allowing the salad to sit upside down and right side up tip the contents onto a platter or into a bowl and serve as an accompaniment or a one bowl lunch or dinner.
If you can't find the packet of ready cooked wheatberries, red rice, freekeh, black barley and quinoa, add 250g of any combination of the above and add this to the salad instead.
This salad is great on its own as bowl food.
I served mine with a slice of spinach pie.
In the summer I would add it to my BBQ buffet.
It would be delicious for Meat Free Monday.
Without the halloumi use silken tofu instead and replacing the honey for golden syrup, it make a delicious vegan meal.
Recipe by Marissa's Recipes & Ideas at