Nectarine Salad with Chickpeas and Grilled Halloumi
"a delicious summer salad with grilled halloumi, nectarine and crispy chickpeas"
-- @clemfoodie
A Note from Feedfeed

This quick and delicious salad is the perfect light/ vegan lunch. Grilled halloumi is tossed with fresh tomatoes, nectarines and crispy chickpeas in olive oil, freshly blacked pepper basil leaves. Enjoy this salad on a warm day with a tall glass of cold ice tea or a cocktail!

Salads are the easiest and best way to take advantage of what's in the market and express your creativity. Check out our Salads feed for over 200 recipes from the #feedfeed community. 


Prep time 5mins
Cook time 20mins
Serves or Makes: 1


  • 1/ 2 cup canned chickpeas
  • 2 1/ 2 tablespoons olive oil
  • 1/ 2 teaspoons smoked paprika
  • 1/ 2 teaspoons garlic powder
  • 1 teaspoons dry thyme
  • 1 yellow nectarine
  • 3 slices halloumi
  • 1 pint cherry tomatoes
  • fresh, to garnish basil
  • Salt and Pepper to taste


  • Step 1

    In a bowl mix drained chickpeas with 1 tbsp olive oil, smoked paprika, dry thyme, garlic powder and salt. Mix until well coated.

  • Step 2

    Heat a pan over high heat. Roast the chickpeas until golden and crispy, about 10 to 15 minutes. Set aside.

  • Step 3

    In the meantime, cut your nectarine into slices.

  • Step 4

    Heat another pan over medium-high heat with 1 tbsp olive oil. Place the nectarine and halloumi slices and grill them until golden, 2-3 minutes on each side.

  • Step 5

    Cut the cherry tomatoes into halves.

  • Step 6

    Assemble your plate : add crispy chickpeas, tomato halves, nectarine slices and grilled halloumi. Top with cracked black pepper, remaining olive oil and fresh basil leaves. Enjoy!