Lunch

Za'atar Halloumi and Chickpea Salad with Pomegranate

Name: Za'atar Halloumi and Chickpea Salad with Pomegranate
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 70 g Halloumi; 120 g Chickpeas, tinned and drained; 120 g Cherry tomatoes; 100 g Cucumber; 30 g Red onion; 40 g Pomegranate seeds; 8 g Olive oil; Juice of half a lemon Lemon juice; Two teaspoons Za'atar; A handful, torn Fresh mint

Roasted za'atar chickpeas and griddled halloumi over tomato, cucumber and mint, with pomegranate seeds for the crunch. 26 g of protein.

Calories: 515kcal
Protein: 26g
Fat: 30g
Carbs: 35g

Per serving, makes 1. 15 minutes of work, then twenty minutes in the oven. Published 8 September 2026.

Allergens

Milk
Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Za'atar Halloumi and Chickpea Salad with Pomegranate, plated and ready to serve. — The finished recipe. Za'atar Halloumi and Chickpea Salad with Pomegranate

Ingredients 1 to 6 for za'atar halloumi and chickpea salad with pomegranate arranged separately on a dark worktop. — Ingredients 1 to 6. 70 g Halloumi. 120 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.). 120 g Cherry tomatoes. 100 g Cucumber. 30 g Red onion. 40 g Pomegranate seeds

Ingredients 7 to 10 for za'atar halloumi and chickpea salad with pomegranate arranged separately on a dark worktop. — Ingredients 7 to 10. 8 g Olive oil. Juice of half a lemon Lemon juice. Two teaspoons Za'atar. A handful, torn Fresh mint

Za'atar Halloumi and Chickpea Salad with Pomegranate, preparation step 1: Pat the chickpeas dry on kitchen paper, toss them with half the oil and half the za'atar, and roast at 200°C for twenty minutes until they start to crisp. — Step 1. Pat the chickpeas dry on kitchen paper, toss them with half the oil and half the za'atar, and roast at 200°C for twenty minutes until they start to crisp.

Za'atar Halloumi and Chickpea Salad with Pomegranate, preparation step 2: Slice the halloumi and cook it on a hot dry pan for two minutes a side. — Step 2. Slice the halloumi and cook it on a hot dry pan for two minutes a side.

Za'atar Halloumi and Chickpea Salad with Pomegranate, preparation step 3: Halve the tomatoes, chunk the cucumber and slice the onion thinly. Whisk the rest of the oil with the lemon and za'atar. — Step 3. Halve the tomatoes, chunk the cucumber and slice the onion thinly. Whisk the rest of the oil with the lemon and za'atar.

The finished za'atar halloumi and chickpea salad with pomegranate. — Step 4. Toss the vegetables in the dressing, add the warm chickpeas and halloumi, and finish with the pomegranate and mint.

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Ingredients

Halloumi70 g
Chickpeas, tinned and drained120 g
Drained weight. A 400 g tin drains to about 240 g.
Cherry tomatoes120 g
Cucumber100 g
Red onion30 g
Pomegranate seeds40 g
Olive oil8 g
Lemon juiceJuice of half a lemon
Za'atarTwo teaspoons
Fresh mintA handful, torn

Method

Pat the chickpeas dry on kitchen paper, toss them with half the oil and half the za'atar, and roast at 200°C for twenty minutes until they start to crisp.
Slice the halloumi and cook it on a hot dry pan for two minutes a side.
Halve the tomatoes, chunk the cucumber and slice the onion thinly. Whisk the rest of the oil with the lemon and za'atar.
Toss the vegetables in the dressing, add the warm chickpeas and halloumi, and finish with the pomegranate and mint.

Worth knowing

Roasting the chickpeas is optional but they are a different ingredient afterwards. Straight from the tin they are soft and slightly soapy.
Halloumi and chickpeas between them are the 26 g of protein. The pomegranate is 32 kcal for 40 g and is there for the crunch, not the numbers.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.