Crispy Chickpeas and Halloumi with Greens and Garlicky Yogurt
This recipe offers a vibrant, Middle Eastern-inspired dish with crispy chickpeas, fried halloumi, wilted greens, and a garlicky yogurt sauce. Halloumi, with its unique texture, adds a savory, squeaky bite to the dish, while crispy chickpeas bring an irresistible crunch. The fried halloumi, adapted from Alison Roman’s original recipe that used lamb, works beautifully as a meat substitute. Perfect for a quick weeknight dinner, it’s easy to prepare with minimal prep and just one skillet!
For the Garlicky Yogurt:
1 cup Greek yogurt
1 garlic clove, grated
1 tbsp lemon juice
Salt and black pepper, to taste
For the Chickpeas and Halloumi:
1 lb halloumi, sliced into ½-inch thick slabs
1 large 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
Salt and black pepper, to taste
Directions
1. Combine all garlicky yogurt ingredients in a bowl. Set aside.
2. In a large non-stick skillet, fry halloumi until browned on both sides. Set aside.
3. In the same skillet, fry chickpeas with garlic, cumin seeds, and red pepper flakes until crispy (about 10 minutes).
4. Add chard stems to the pan, season with salt, and sauté for 2 minutes. Add leaves and cook until wilted (30 seconds).
5. Combine chickpeas and greens, then top with fried halloumi and yogurt sauce. Serve warm.
Prep Time: 25 minutes
Kcal: 450 per serving