There’s nothing quite like the first sunny days of summer to inspire lighter, fresher dishes in my kitchen. A few days ago, while the weather was simply perfect, I decided to whip up a salad that celebrates the season. That’s when I stumbled upon the delightful combination of grilled halloumi, sweet nectarines, and crunchy chickpeas. Picture it: the creamy halloumi, kissed by the grill, serves as a decadent base, while the nectarines lend a bright, fruity sweetness that brings a bit of sunshine to every bite.
This Nectarine Salad with Chickpeas and Grilled Halloumi is a quick yet impressive dish that transforms ordinary ingredients into a culinary experience. As the crispy chickpeas crackle with flavor and fresh basil brings herbal notes, you’ll find yourself reaching for seconds—trust me, it’s that good! Perfect for a light lunch or as a stunning side for summer gatherings, this salad is not just a meal; it’s a celebration of all that summer has to offer. Let’s dive in!
Why is Nectarine Salad with Chickpeas and Grilled Halloumi a Must-Try?
Freshness at its finest: This vibrant salad captures the essence of summer, making every bite feel like a sunny day.
Quick preparation: With minimal effort, you can whip up this delicious meal in under 30 minutes, perfect for busy days or spontaneous gatherings.
Flavor explosion: The balance of creamy halloumi, juicy nectarines, and crispy chickpeas creates a hitting medley of flavors that will leave your taste buds dancing.
Versatile serving: Great as a light lunch or a show-stopping side dish at barbecues, this salad complements any summer occasion beautifully.
Nutritional powerhouse: Packed with protein and healthy fats, indulge without guilt—this dish is not just tasty, it’s good for you too! For more ideas, check out my healthy salad recipes for added inspiration.
Nectarine Salad with Chickpeas and Grilled Halloumi Ingredients
For the Crispy Chickpeas
- Canned Chickpeas – A fantastic source of crunch and protein; you can also use roasted lentils if you prefer a different texture.
- Olive Oil – Adds richness and moisture; opt for extra virgin olive oil for an extra flavor boost.
- Smoked Paprika – Infuses depth and smokiness; substitute regular paprika for a milder taste.
- Garlic Powder – Enhances the flavor profile; fresh minced garlic can bring an even bolder aroma.
- Dry Thyme – Provides earthy herbal notes; oregano can be used as a tasty alternative.
For the Salad Base
- Yellow Nectarine – Offers irresistible sweetness and juiciness; peaches can be swapped in for a similar texture.
- Halloumi Cheese – Delivers a salty, creamy element; for a vegan option, grilled tofu can be used instead.
- Cherry Tomatoes – Adds freshness and a splash of acidity; you may use any small tomato variety on hand.
- Fresh Basil – Adds aromatic freshness; mint could be a delightful replacement to switch things up.
- Salt and Pepper – Essential to enhance overall flavor; adjust to suit your own taste preferences.
Enjoy crafting this vibrant Nectarine Salad with Chickpeas and Grilled Halloumi, and get ready for a delightful taste of summer!
How to Make Nectarine Salad with Chickpeas and Grilled Halloumi
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Preheat your pan over high heat. In a bowl, combine drained chickpeas with olive oil, smoked paprika, thyme, garlic powder, and a pinch of salt. Mix everything well to ensure the chickpeas are fully coated.
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Roast the chickpeas in the hot pan for 10-15 minutes until they turn golden brown and crispy. Stir occasionally to avoid burning, then set aside once they reach the desired texture.
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Slice the yellow nectarine into wedges. Ensure your knife is sharp to achieve clean cuts, enhancing both the presentation and texture of your salad.
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Grill the nectarine wedges and halloumi slices. In a separate medium-high heat pan, add another tablespoon of olive oil. Grill for 2-3 minutes on each side until both are beautifully golden.
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Halve the cherry tomatoes and set them aside for assembly. Their freshness will elevate the overall flavor of the salad.
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Assemble your salad on a plate. Start with a layer of crispy chickpeas, followed by the cherry tomatoes, nectarine slices, and grilled halloumi. Drizzle everything with the remaining olive oil and sprinkle with cracked black pepper and fresh basil to finish.
Optional: Add a squeeze of lemon juice for a refreshing zing.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delightful Nectarine Salad with Chickpeas and Grilled Halloumi components are perfect for meal prep! You can prepare the crispy chickpeas up to 3 days in advance, storing them in an airtight container at room temperature to maintain their crunchiness. You can also slice the nectarines and tomatoes and refrigerate them up to 24 hours before serving. Just be sure to toss the nectarines in a bit of lemon juice to prevent browning. When you’re ready to enjoy, grill the halloumi and nectarines directly before serving, layer everything together, and drizzle with olive oil for a fresh, vibrant meal that’s just as delicious and ready in a fraction of the time!
Nectarine Salad with Chickpeas and Grilled Halloumi Variations
Feel free to let your creativity shine and customize this delicious salad to cater to your personal taste!
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Vegan Twist: Swap halloumi for grilled tofu to create a plant-based delight that’s just as satisfying and creamy.
Tofu makes a fantastic substitute, soaking up the flavors beautifully while remaining entirely vegan. -
Add Protein: Toss in a handful of quinoa or farro for added nutrition and texture.
This will not only enhance the salad’s heartiness but also elevate its protein content—a perfect way to make it a stand-alone meal! -
Herb Swap: Switch fresh basil for mint to give your salad a refreshing twist.
Mint adds a lively flavor that complements the nectarines perfectly, giving that summer vibe a refreshing lift. -
Extra Color: Mix in seasonal vegetables like cherry radishes or thinly sliced zucchini for extra crunch and vibrancy.
This adds a pop of color and introduces varied flavors that keep every bite exciting and beautiful. -
Fruit Variation: Try using ripe peaches instead of nectarines for a different yet equally juicy experience.
Peaches offer a slightly different sweetness and fragrance that pairs surprisingly well with halloumi. -
Spice It Up: Add a pinch of cayenne pepper to your chickpeas for an unexpected kick of heat.
This little twist will provide just the right hint of spice to awaken your taste buds. -
Nutty Option: Sprinkle some toasted nuts, like almonds or walnuts, for an exciting crunch and earthy flavor.
The addition of nuts not only enriches the salad’s texture but also adds healthy fats, making it even more satisfying. -
Creamy Dressing: Drizzle with a zesty lemon-tahini dressing for a creamy finish that ties all the flavors together beautifully.
This dressing elevates the salad and ensures every bite is rich and deliciously tangy.
How to Store and Freeze Nectarine Salad with Chickpeas and Grilled Halloumi
Fridge: Store leftover components separately in airtight containers; they will stay fresh for up to 3 days. This prevents sogginess and keeps the salad crisp.
Chickpeas: After roasting, allow crispy chickpeas to cool completely, then store in a sealed bag at room temperature for up to 2 days for optimal crunch.
Nectarines and Halloumi: Grilled nectarines and halloumi should ideally be consumed right after preparation for the best texture and flavor. If stored, keep them in the fridge for a day to maintain quality.
Reheating: If you have leftovers, reheat halloumi in a skillet over low heat just until warmed, ensuring it doesn’t lose its delightful creamy texture.
Expert Tips for Nectarine Salad with Chickpeas and Grilled Halloumi
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Grill Temperature: Keep your grill hot enough to create a perfect char on the halloumi. This gives a rich flavor while maintaining its creamy texture.
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Crispy Chickpeas: Make sure to roast chickpeas until they’re golden and allow them to cool before serving; this keeps them crunchy longer in the salad.
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Slice with Care: Use a sharp knife for cutting both the halloumi and nectarines to ensure clean, even slices that enhance presentation.
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Flavor Boost: Don’t skip the olive oil drizzle at the end; it elevates the dish, ensuring your Nectarine Salad with Chickpeas and Grilled Halloumi is both visually appealing and flavorful.
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Fresh Herbs: Feel free to mix fresh herbs like mint and basil for a unique twist and complementary flavors in your salad.
What to Serve with Nectarine Salad with Chickpeas and Grilled Halloumi?
Unlock the perfect pairings to elevate your delightful summer salad experience and create a full, refreshing meal.
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Crispy Garlic Bread: The crunchiness complements the creamy halloumi and adds an extra layer of flavor that’s simply irresistible.
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Pesto Pasta Salad: A cold pasta salad full of fresh veggies and basil enhances the overall Mediterranean vibe of your meal.
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Quinoa Tabbouleh: This herbaceous and hearty side is packed with nutrition, balancing the sweetness from the nectarines and providing a protein boost.
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Grilled Vegetable Skewers: Charred seasonal veggies add a smoky touch that beautifully contrasts the fresh elements of your salad. Skewered, these are an easy hands-on option for gatherings!
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Lemonade: A cold glass of freshly squeezed lemonade will brighten your meal, offering a zesty contrast that pairs perfectly with the sweetness of the salad.
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Berry Sorbet: For dessert, indulge in a refreshing sorbet that mimics the fruity floral notes of the salad while cleansing your palate after the meal.
Nectarine Salad with Chickpeas and Grilled Halloumi Recipe FAQs
How do I select ripe nectarines for this salad?
Absolutely! Look for nectarines that yield slightly to gentle pressure, indicating softness and ripeness. The skin should be vibrant, free of dark spots, and have a fragrant aroma. If they are too firm, let them sit at room temperature for a couple of days until they ripen.
What’s the best way to store leftover salad components?
Very! Store the leftover ingredients in separate airtight containers: crispy chickpeas can remain at room temperature for up to 2 days, while grilled nectarines and halloumi should be placed in the refrigerator and consumed within a day for optimal flavor. This keeps everything fresh and crispy, so you can enjoy your salad over a few days.
Can I freeze the chickpeas for later use?
Absolutely! If you want to freeze the chickpeas, roast them to your liking first, then allow them to cool completely. Store in a freezer-safe bag for up to 3 months. To use them again, simply thaw them at room temperature and re-crisp in an oven or a hot skillet for a few minutes before adding them to your salad.
What can I substitute for halloumi if I want a vegan option?
For a delightful vegan twist, I recommend using grilled tofu as a halloumi alternative! Slice firm tofu into slabs and marinate it with a bit of olive oil, salt, and smoked paprika, then grill it on medium-high heat for about 2-3 minutes on each side until it’s golden. This will mirror the creamy texture and add a fantastic flavor to your salad.
Can I include nuts or other proteins in this recipe?
Very! Feel free to add nuts like walnuts or toasted pine nuts for additional crunch and healthy fats. If you’re looking for more protein, consider tossing in some quinoa or chickpeas to make this salad even heartier!
What should I do if my chickpeas don’t turn out crispy?
Oh dear! If your chickpeas aren’t crispy enough, make sure you’re roasting them at a high enough temperature (around 400°F) and ensure they’re well coated with oil before roasting. Stir them occasionally while cooking to ensure even crispness, and allow them to cool entirely before serving to keep that delightful crunch!
Nectarine Salad with Chickpeas and Grilled Halloumi Bliss
Ingredients
Equipment
Method
- Preheat your pan over high heat. In a bowl, combine drained chickpeas with olive oil, smoked paprika, thyme, garlic powder, and a pinch of salt. Mix everything well to ensure the chickpeas are fully coated.
- Roast the chickpeas in the hot pan for 10-15 minutes until they turn golden brown and crispy, stirring occasionally.
- Slice the yellow nectarine into wedges using a sharp knife for clean cuts.
- Grill the nectarine wedges and halloumi slices in a separate medium-high heat pan until golden, about 2-3 minutes on each side.
- Halve the cherry tomatoes and set aside.
- Assemble your salad on a plate starting with crispy chickpeas, followed by cherry tomatoes, nectarine slices, and grilled halloumi. Drizzle with remaining olive oil and sprinkle with black pepper and fresh basil.