Description
Crispy Chickpeas and Halloumi with Greens
Halloumi, a Mediterranean cheese, takes center stage in this flavorful, crispy dish. Paired with spicy chickpeas, wilted greens, and a creamy garlicky yogurt sauce, this meal captures a delightful mix of textures and flavors that will elevate any weeknight dinner. Originally inspired by Alison Roman’s “Dining In,” this vegetarian twist skips the lamb for crispy fried halloumi—a substitution that brings all the comfort and cheesy goodness you crave!
1 cup Greek yogurt
1 garlic clove, grated
1 tbsp lemon juice
Salt & black pepper
1 lb halloumi, sliced
1 bunch Swiss chard
6 tbsp olive oil
4 cups cooked chickpeas
3 garlic cloves, minced
1 tsp cumin seeds
1 tsp crushed red pepper flakes
Directions:
1. Make garlicky yogurt. Set aside.
2. Fry halloumi until browned. Set aside.
3. Cook chickpeas with garlic, cumin, and spices. Set aside.
4. Saute greens and mix with chickpeas.
5. Serve with yogurt and halloumi.
Prep Time: 20 mins
Kcal: 450 per serving
Step-by-Step Guide
1. Prepare the Sauce: In a small bowl, combine 1 cup Greek yogurt, 1 grated garlic clove, and 1 tbsp lemon juice. Season generously with salt and black pepper. Stir well and set aside to let the flavors meld.
2. Cook the Halloumi: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sliced halloumi in a single layer. Fry for 2-3 minutes per side until deeply golden brown and crispy. Transfer to a paper towel-lined plate.
3. Crisp the Chickpeas: In the same skillet, add 2 more tbsp olive oil. Add 4 cups cooked chickpeas, 3 minced garlic cloves, 1 tsp cumin seeds, and 1 tsp crushed red pepper flakes. Cook, stirring occasionally, for 5-7 minutes until the chickpeas are crispy and the spices are fragrant. Season with salt. Transfer to a bowl.
4. Wilt the Greens: Add the final 2 tbsp olive oil to the skillet. Add one bunch of chopped Swiss chard (stems and leaves) and sauté for 3-4 minutes until wilted. Return the crispy chickpeas to the skillet and toss everything to combine.
Serving Suggestions
Plate the wilted greens and chickpea mixture first. Top with the crispy fried halloumi slices. Dollop the garlicky yogurt sauce generously over everything or serve it on the side. For a complete meal, serve with warm pita bread or over a bed of couscous or quinoa to soak up the delicious flavors. A final squeeze of fresh lemon juice adds a bright finish.
How-to Summary
This dish comes together by preparing four key components separately before assembling: a creamy garlic yogurt sauce, pan-fried halloumi until crispy, spiced chickpeas toasted with cumin and chili, and wilted Swiss chard. Combine the greens and chickpeas, then top with the halloumi and a generous serving of the sauce.
Frequently Asked Questions
Can I use a different green? Absolutely. Kale, spinach, or escarole are excellent substitutes for Swiss chard. Adjust cooking time accordingly for more delicate greens.
How do I prevent halloumi from becoming rubbery? Ensure your skillet is very hot before adding the cheese. Do not overcrowd the pan, and let each piece cook undisturbed to form a proper crust before flipping.
Can I bake the chickpeas instead of pan-frying? Yes. Toss them with oil and spices, then spread on a baking sheet. Bake at 400°F (200°C) for 20-25 minutes, shaking once, until crispy.
Is there a dairy-free alternative to halloumi? For a vegan version, use extra-firm tofu that has been pressed and sliced. Coat it lightly in cornstarch before pan-frying for a similar crispy texture.
Can I make the yogurt sauce ahead of time? Definitely. Prepare it up to two days in advance and store it covered in the refrigerator. The garlic flavor will intensify over time.
Common Mistakes to Avoid
- Using a cold pan for the halloumi, which will cause it to steam and leak oil instead of searing.
- Overcrowding the skillet when frying the halloumi or chickpeas, leading to steaming instead of crisping.
- Adding raw garlic directly to the yogurt without grating or finely mincing it, resulting in harsh, uneven bites.
- Forgetting to thoroughly dry the cooked chickpeas before adding them to the hot oil, which prevents optimal crispiness.
Conclusion
This Crispy Chickpeas and Halloumi with Greens recipe is a testament to how simple ingredients can create an extraordinary meal. The combination of textures—creamy yogurt, crispy cheese, hearty chickpeas, and tender greens—delivers a satisfying vegetarian dinner that feels both indulgent and wholesome. It’s a versatile dish perfect for a quick weeknight win or for impressing guests with minimal effort.