Chopped Greek Salad with Crispy Halloumi
9 colorSTHE WHY BEHIND THIS RECIPE
This salad is everything I’m craving right now: bright, fresh, easy, and perfect for that weird in-between season where you're ready to leave cozy winter foods behind but it’s not quite full-on tomato season yet (but trust me, I’m READY FOR TOMATO SEASON).
It’s super meal prep friendly — great to toss together for lunches or serve as a main for dinner. The whole thing is incredibly modifiable: you can roast the chickpeas and peppers for extra depth, or if you’re feeling lazy, just toss them in raw for a crunchier, faster version. Add rotisserie chicken for extra protein, or you can mix in chicken thighs, chicken breasts, salmon, really any protein.
I'm counting nine colors (!!) in this bowl, and the more finely you chop everything, the better it gets because every bite will have max flavors at once. Nutrition-wise, it checks all the cooking in color boxes: fat, fiber, protein, and micronutrients, all tied together with fresh herbs, a creamy tahini-vinegar dressing.
Speaking of halloumi — if you’ve made my Mediterranean Oven Fried Eggs with Crispy Halloumi or the Sheet-Pan Sumac Chicken with Plums and Halloumi, you know the trick: use the oven floor like a skillet to get your halloumi perfectly crispy without needing a frying pan.
Yields: 4 servings
Total time: ~45 minutes
Prep time: 15 minutes
Cook time: 20-25 minutes
WHAT YOU NEED
TOOLS
2 sheet pans (ideally 1 large sheet pan 1 quarter sheet pan) (stainless steel or non-toxic non-stick)
INGREDIENTS
Salad:
1 can (15oz) chickpeas, rinsed, drained, and patted dry (use 2 cans if you want it more chickpea-forward or aren’t adding chicken and need more protein)
8 oz halloumi, sliced into 1-inch slabs
2 red bell peppers, quartered
1 large cucumber, diced
1 1/2 cups cherry tomatoes, halved
1/3 cup pickled red onions (or chopped red onions)
1/2 cup fresh dill, chopped
1/2 cup fresh mint, chopped
2 cups shredded rotisserie chicken
Optional: 2–3 cups lettuce or greens of choice
Simple Chickpea Seasoning:
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp olive oil
Tahini Vinegar Dressing
(makes enough for a well-dressed salad; halve if you prefer it lightly dressed)
1/2 cup tahini
Juice of 2 lemons
2 tbsp red wine vinegar
2 tsp honey
Sea salt and pepper, to taste
2 tsp za’atar or sumac (optional)
2–3 tbsp water, to thin as needed
HOW TO DO IT
1. Prep the Oven
Preheat oven to 425°F (220°C).
Line a large sheet pan with parchment paper (or lightly spray with avocado oil).
Place a small or quarter sheet pan directly into the oven to preheat — this will be used for the halloumi later.
2. Roast the Chickpeas and Peppers
In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Optional: add a pinch of cayenne for heat!
Spread the chickpeas onto one side of the prepared sheet pan.
Toss the red pepper quarters with a little olive oil, salt, and pepper. Spread them onto the other side of the pan.
Roast for 15–20 minutes, shaking the pan halfway through, until chickpeas are crispy and peppers are tender and starting to char.
Shortcut:
If you prefer, you can skip this roasting entirely and use raw sliced red peppers and raw drained chickpeas (seasoned lightly). The salad will be fresher and crunchier — just a different (but still delicious) vibe!
3. Crisp the Halloumi
After the chickpeas and peppers have been roasting for about 10 minutes, carefully remove the preheated small sheet pan from the oven. Add a tiny drizzle of avocado oil to prevent sticking.
Place the halloumi slices on the hot pan and return it directly to the oven floor (yes, the actual floor of the oven!).
Roast for about 5 minutes per side, flipping once, until golden and crispy.
Keep an eye on it — every oven runs a little differently, so start checking early to avoid overcooking.
Roast the halloumi at the same time as the chickpeas and peppers so everything finishes together.
4. Make the Dressing
In a small bowl or jar, whisk together tahini, lemon juice, red wine vinegar, honey, sea salt, and pepper.
Add water 1 tablespoon at a time until the dressing reaches a pourable consistency.
Stir in za’atar or sumac if using.
5. Assemble the Salad
In a large bowl, combine cucumber, cherry tomatoes, pickled red onions, dill, and mint.
Add the roasted red peppers, crispy chickpeas, shredded rotisserie chicken, and crispy halloumi.
Drizzle generously with the tahini dressing and toss gently to combine.
If using, layer or toss in lettuce or greens for extra volume!
6. Serve
Top with extra herbs, flaky sea salt, or a squeeze of fresh lemon. My husband, Alex, always asks for extra lemon — but not everyone is quite as citrus-obsessed!
Serve immediately and enjoy! (See storage notes below.)
SWAPS, TIPS & TRICKS
SWAPS:No halloumi? Don’t make this!! The halloumi makes it! Just kidding, you can swap for feta (crumbled into the salad) or crispy cubes of pan-fried paneer.
No tahini? Try a simple olive oil and lemon vinaigrette instead. Just use 1/2 cup olive oil instead of the tahini.
Vegetarian? Skip the chicken and double the chickpeas for extra plant protein.
Mix up the herbs: Use parsley or basil if you don’t have dill or mint.
Other veggies: Roasted zucchini, eggplant, or thinly sliced radishes would also be great here!
TIPS
Pat the chickpeas dry really well after rinsing — this helps them roast up crispier.
Use parchment paper for easy cleanup and to prevent sticking.
TRICKS
No time to roast?
Use raw veggies and chickpeas for a quicker, crunchier version that’s just as good for busy days!
You can also always use raw red onions vs. pickled if you don’t have any on hand.
Meal Prep Tricks:
Keep chickpeas separate: Store the roasted chickpeas in an airtight container at room temperature. Add them right before eating to keep them crispy.
Store halloumi separate: After crisping, let the halloumi cool completely, then store it in an airtight container in the fridge. Rewarm in a dry pan or air fryer for a minute or two before serving if you want it hot again.
Dressing on the side: Keep the tahini dressing in a small jar or container and drizzle it over the salad just before eating to prevent the greens and veggies from getting soggy.
Layer for best texture: If pre-building bowls, layer heavier/wetter ingredients (chicken, cucumbers, tomatoes) at the bottom and lighter ingredients (greens, herbs, halloumi, chickpeas) at the top. This keeps everything fresh and crisp.
Nutritional Info
Per serving, yields 4 servings
Calories: 625
Carbohydrates: 36g
Fiber: 10g
Net carbs: 26g
Protein: 41g
Fat: 39g
Sodium: 1948mg
Sugar: 11g
