{"id":16149,"date":"2024-07-16T14:24:47","date_gmt":"2024-07-16T18:24:47","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/recipe\/salade-de-tomates-cerises-avec-pois-chiches-et-halloumi-grille\/"},"modified":"2026-08-28T23:03:58","modified_gmt":"2026-08-29T03:03:58","slug":"cherry-tomato-salad-with-grilled-chickpeas-and-halloumi","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/cherry-tomato-salad-with-grilled-chickpeas-and-halloumi\/","title":{"rendered":"Grilled halloumi salad with cherry tomatoes and chickpeas"},"content":{"rendered":"<h3>\ud83e\udd57 <strong>One of my favorite salads, and I mean that<\/strong><\/h3>\n<p>I&#8217;ll say it straight: this <strong>grilled halloumi salad<\/strong> is one of my favorite salads, for real. Easy to put together, and everyone at the table asks for more. What makes it work is the tomatoes. Juicy \u00ab Cerizo \u00bb cherry tomatoes from Savoura (thanks to the collab @savoura and @alimentsduquebec!), chickpeas browned hard in a pan, halloumi off the grill, and a lemon dressing that isn&#8217;t shy. Acid, salt, freshness, crunch. All four show up.<\/p>\n<h3>\ud83d\udd25 <strong>Browned chickpeas and grilled halloumi: the whole trick<\/strong><\/h3>\n<p>Here&#8217;s what separates this one from every other chickpea salad you&#8217;ve had. The <strong>chickpeas go into a hot pan for 7 to 8 minutes<\/strong>, never straight from the can into the bowl. The Maillard reaction caramelizes the outside and gives them a nutty edge. Then the <strong>halloumi goes on the BBQ on a reusable grilling sheet<\/strong>, 5 to 6 minutes a side, until it&#8217;s got the marks and a crisp shell with a soft middle. Add the cherry tomatoes, red onion, and a genuinely absurd amount of parsley and mint, and every forkful hits differently.<\/p>\n<h3>\ud83c\udf56 <strong>Serve it beside anything off the grill<\/strong><\/h3>\n<p>This is the side dish for a summer supper. Steak, skewers, chicken, chops, whatever&#8217;s on the grate. Fair warning though: <strong>put this next to your main course and people will talk about the salad instead<\/strong>. Happens every time. It also makes a solid lunch the next day, as long as you eat it inside 24 hours so the halloumi is still worth eating.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd57 One of my favorite salads, and I mean that I&#8217;ll say it straight: this grilled halloumi salad is one of my favorite salads, for real. Easy to put together, and everyone at the table asks for more. What makes it work is the tomatoes. Juicy \u00ab Cerizo \u00bb cherry &hellip;<\/p>\n","protected":false},"featured_media":16145,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"halloumi salad","_yoast_wpseo_title":"Grilled halloumi salad with cherry tomatoes and chickpeas","_yoast_wpseo_metadesc":"Grilled halloumi salad with juicy cherry tomatoes, chickpeas browned in the pan, fresh mint and parsley, and a big lemon 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