Mediterranean Chickpea and Vegan Halloumi-Style Pita Salad
A vibrant Mediterranean-inspired vegan salad featuring chickpeas, fresh vegetables, crispy pita, and pan-seared vegan halloumi-style cheese. Perfect as a hearty side or a light main.
Details
- Author: CuisineSavvy
- Cuisine: Mediterranean
- Course: Salad
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Diet: Vegan
- Tags: Vegan, Mediterranean, Quick, Fresh
Nutritional Values
This vegan salad provides a balanced mix of plant-based protein (chickpeas, vegan halloumi-style cheese), healthy fats (olive oil, olives), and a variety of vegetables for fiber and micronutrients. Using a vegan halloumi alternative avoids animal products while maintaining the dish’s Mediterranean flavors.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | Approx. 340 kcal per serving | -- |
| Total Fat | 18 g | -- |
| Saturated Fat | 3 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 500 mg | -- |
| Total Carbohydrate | -- | |
| Dietary Fiber | 6 g | -- |
| Total Sugars | 5 g | -- |
| Protein | 12 g | -- |
Ingredients
[ "1/3 cup plus 2 tablespoons extra-virgin olive oil, divided", "2 tablespoons red wine vinegar", "1 teaspoon minced garlic (from 1 small clove)", "1/2 teaspoon dried oregano", "Salt and pepper to taste", "3 medium tomatoes, cored, seeded and diced into 1/2-inch pieces (or 1 cup halved cherry tomatoes)", "1 (15-ounce) can chickpeas, rinsed", "1 orange or yellow bell pepper, halved, seeded and diced into 1/2-inch pieces", "1/2 large English cucumber, halved, seeded and diced into 1/2-inch pieces", "1/2 cup pitted Kalamata olives", "1/4 cup chopped fresh parsley", "1/4 cup minced red onion or shallot", "2 tablespoons drained capers, coarsely chopped", "2 scallions, thinly sliced", "1 (6-inch) pita", "1 (8-ounce) block vegan halloumi-style cheese (e.g., a tofu-based halloumi alternative), patted dry and cut into 3/4-inch-thick slices" ]
Instructions
1. In a small bowl, whisk together 1/3 cup olive oil, red wine vinegar, garlic, and oregano. Season to taste with salt and pepper. 2. In a large bowl, combine the tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, capers, and scallions. Pour the dressing over the salad and toss well. 3. Chop the pita into 1-inch pieces. In a small bowl, drizzle with 1 tablespoon olive oil, sprinkle with salt, and toss to coat. Heat an 8-inch skillet over medium heat and add the pita pieces. Cook, tossing often, until toasted and golden brown, about 5 minutes. Transfer back to the small bowl to cool. 4. Pat the vegan halloumi-style cheese dry and drizzle with 1 tablespoon olive oil. Heat the same skillet over medium-high heat. Cook the vegan cheese until golden brown, about 2-3 minutes per side. Transfer to a cutting board and cut into bite-size cubes. 5. Add the toasted pita and the vegan halloumi-style cubes to the salad, toss gently, and serve immediately.
Allergens
Soy (depending on vegan halloumi-style cheese), Wheat (pita)