Mediterranean Chickpea Salad with Grilled Halloumi, Carrots & Zucchini

Welcome to TortellinoTime! 🌿 In today’s video, I’m sharing a vibrant Mediterranean Chickpea Salad recipe that’s as healthy as it is delicious. This dish features grilled zucchini, sweet carrots, tangy halloumi, and hearty chickpeas, all tossed in a simple olive oil and oregano dressing.

Perfect as a light meal, side dish, or a make-ahead lunch, this recipe is packed with fresh, wholesome ingredients inspired by Mediterranean flavors. Whether you’re looking for a quick weekday meal or a nutritious way to balance your diet after the holidays, this salad is the perfect choice.

📖 What you’ll learn in this video:

How to grill zucchini perfectly without oil
The best way to balance flavors in a Mediterranean salad
Tips for making chickpea salads more flavorful and satisfying
This recipe is easy to customize and incredibly versatile. Make it your own by adding your favorite Mediterranean ingredients.

And please subscribe for more delicious recipes, and let me know in the comments: what’s your favorite way to use chickpeas? 🍋

Key Chapters
00:00 – Introduction: Mediterranean Chickpea Salad Recipe
00:27 – Preparing the Ingredients: Zucchini, Carrots & Halloumi
01:03 – Grilling Zucchini and Carrots: Perfect Technique
02:19 – Chopping and Combining Vegetables
03:25 – Adding Chickpeas, Tomatoes & Onions
04:32 – Seasoning with Oregano, Lemon & Olive Oil
05:13 – Final Mix: The Perfect Mediterranean Balance
06:34 – Taste Test & Final Thoughts

Ingredients:
2 small courgettes (zucchini)
2 carrots
150g halloumi cheese
1 can chickpeas (drained, not rinsed)
A handful of cherry or plum tomatoes
1 medium red onion
Mixed olives
Juice of half a lemon
Dried oregano
Salt and pepper to taste
Wine vinegar (red or white, to taste)
Olive oil (for marinating and dressing)

Instructions:
Prepare the Vegetables
Slice the courgettes lengthwise into quarters and halve the carrots. Slice the halloumi into 1 cm pieces.

Cook the Vegetables and Halloumi
Heat a griddle pan to high (around 7/9 on the hob). Grill the courgettes with no oil or salt for about 2 minutes per side until lightly charred but still firm. Repeat the process with the carrots and halloumi, adjusting the heat as needed. Let them cool, then chop into bite-sized pieces.

Assemble the Salad Base
In a large bowl, combine the drained chickpeas, halved tomatoes, and thinly sliced red onion. Add the cooked vegetables and halloumi.

Season and Dress
Add a generous pinch of oregano, a little salt, and freshly ground black pepper. Drizzle with olive oil and a splash of wine vinegar. Squeeze the juice of half a lemon over the top and mix everything thoroughly.

Serve and Enjoy
Serve immediately or let the flavors meld for a while before serving. Pair it with a slice of crusty bread or enjoy it on its own for a light, satisfying meal.

This Mediterranean Chickpea Salad is refreshing, filling, and full of bold, zesty flavors. It’s the perfect way to start the year on a healthy note without sacrificing taste.

Buon appetito! Thank you for watching, and I hope you enjoy making this salad as much as I did.

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