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Crispy Chickpea and Halloumi Bowls

Name: Crispy Chickpea and Halloumi Bowls
Prep time: 22 min
Total time: 22 min
Cuisine: Greek
Ingredients: couscous — 237 g; vegetable broth — 296 g; olive oil — 41 g; chickpeas — 851 g; cumin — 5 g; smoked paprika — 3 g; salt — 5 g; halloumi — 227 g; grape tomatoes — 473 g; english cucumber — 200 g; red onion — 28 g; garlic — 6 g; lemon — 65 g; parsley — 20 g; black pepper — 1 g

Crispy Chickpea and Halloumi Bowls reads citrus 5.9, sourness 5.1 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Greek main, about 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.5 / 10
Sweet & Fruity — 4.9 / 10
Sour & Bright — 7.4 / 10
Bitter & Earthy — 2.8 / 10
Rich & Fat — 5.0 / 10
Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Citrus 5.9 · Sourness 5.1 · Salinity 5.0 · Richness 4.4 · Fruity 4.3 · Umami 3.9 · Allium 3.3 · Herbaceous 2.8 · Earthy 2.3 · Smoke 2.1 · Sweetness 2.0 · Nutty 1.9 · Warm Spice 1.8 · Floral 1.3 · Bitterness 1.2 · Funk & Ferment 0.9 · Heat 0.7

What's in it (15)

couscous — 237 g
vegetable broth — 296 g
olive oil — 41 g
chickpeas — 851 g
cumin — 5 g
smoked paprika — 3 g
salt — 5 g
halloumi — 227 g
grape tomatoes — 473 g
english cucumber — 200 g
red onion — 28 g
garlic — 6 g
lemon — 65 g
parsley — 20 g
black pepper — 1 g

Time & effort: about 22 min · effort: involved

Nutrition (per 100 g, engine-estimated): 215.1 kcal, 11 g protein, 4.3 g fat, 32.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Bring the vegetable broth to a boil in a small saucepan. Pour over the couscous in a heatproof bowl, cover tightly, and let stand until the liquid is absorbed and the couscous is tender, 5 minutes. Fluff with a fork, drizzle with 1 tablespoon olive oil, and set aside uncovered to keep the grains separate.
In a small bowl, whisk together 1 tablespoon olive oil, the garlic, lemon zest, lemon juice, 1/4 teaspoon salt, and the black pepper to make the dressing. Set aside.
Pat the chickpeas dry with a towel, then toss in a bowl with the cumin, smoked paprika, and 1/2 teaspoon salt.
Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the chickpeas and cook, stirring every minute or two, until deeply browned and crackly-crisp on most sides, 8-10 minutes. Transfer to a paper-towel-lined plate.
Wipe out the skillet and return it to medium-high heat. Add the halloumi slices in a single layer and sear undisturbed until a deep golden crust forms on the first side, 2-3 minutes. Flip and sear the second side until golden, 2 minutes more. Transfer to a cutting board and cut into cubes once cool enough to handle.
In a large bowl, combine the couscous, cherry tomatoes, cucumber, red onion, and half the parsley. Add half the dressing and toss to coat; season with remaining salt to taste.
Divide the couscous salad among bowls. Top with the crispy chickpeas and seared halloumi, drizzle with the remaining dressing, and scatter with the rest of the parsley to finish.

Dishes with a similar flavor shape

Crispy Halloumi and Chickpea Skillet with Harissa — Middle Eastern
Crispy Sheet-Pan Chicken Shawarma Bowls — Middle Eastern
Chicken Shawarma Rice Bowls with Garlic Sauce — Middle Eastern
Harissa Chickpea Stew with Spinach — Middle Eastern
Crispy Fried Halloumi with Lemon-Herb Chickpeas — Greek

Keep reading: what citrus, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.