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Prep time
10 minutes
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Cook time
10 minutes
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Serves
8
Author Notes
An easy chickpea salad inspired by Poppy's in Brooklyn that takes no more than 20 minutes to throw together. It’s the perfect make-ahead recipe to keep in the fridge throughout the week, and could be eaten on its own or added to a meal. To make it a bigger batch, I use three whole cans of chickpeas and bulk it out with fried halloumi, fennel, and dill. Feel free to use the whole fennel bulb if desired.
—Nea Arentzen
Ingredients
- VINAIGRETTE
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1/3 cup
extra virgin olive oil
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1/4 cup
apple cider vinegar
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2 teaspoons
Dijon mustard
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2 teaspoons
honey
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1
garlic clove
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1/2 teaspoon
salt
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freshly ground black pepper
- SALAD
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3
cans chickpeas, drained and rinsed
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1
package halloumi, sliced and cut into 1-inch pieces
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1/2
fennel bulb, thinly sliced
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1/2 cup
coarsely chopped dill, plus more for garnish
Directions
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In a mason jar or liquid measuring cup, combine all of the dressing ingredients. Use an immersion blender to blend until smooth and emulsified (alternatively, use a standard blender OR chop the garlic by hand and mix the dressing with a whisk).
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In a medium skillet over medium-high, heat 1 teaspoon of oil. Add the halloumi and cook until browned on both sides, 1 to 2 minutes per side. Transfer to a plate.
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In a large bowl, toss together the chickpeas, fried halloumi, fennel, and dill. Pour the dressing over top and toss again until evenly coated. Season with more salt and pepper as needed. Garnish with more dill.
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