Made with crispy and salty halloumi, marinated chickpeas, soft orzo pasta, delicious roasted vegetables, and topped with an herb and lemon Greek yogurt sauce - this recipe is not only healthy but bursting with flavor!
About this Recipe
If you’re not familiar, orzo is a thin, oval-shaped pasta that resembles a grain of rice. It cooks up like any other pasta (add to boiling water for 8 to 10 minutes until al dente, or as the package indicates). It's typically used in soups, but I love using it in pasta salads as well!
This orzo pasta salad is taken to the next level with deliciously salty and crispy fried halloumi cheese!
Halloumi is a semi-hard, unripened, brined cheese that originated from the island of Cyprus and is now popular around the world. Made from a blend of sheep’s, goat’s and sometimes cow's milk, halloumi cheese has a slightly rubbery texture and salty taste. It has a high melting point, which means it can be grilled or fried without melting. You can serve fried or grilled halloumi in salads, bowls, sandwiches, or on it's own!
How to fry Halloumi?
Here are some instructions on how to fry or grill halloumi cheese.
Cut the halloumi cheese into 1/4 inch thick slices.
Heat a non-stick pan over medium-high heat. Do not add any oil or butter to the pan, as halloumi cheese releases enough oil during frying.
Place the halloumi slices in the pan and let them fry for 1-2 minutes until the bottom side turns golden.
Use a spatula or fork to flip the slices over and fry the other side until golden.
Remove the slices from the pan and place them on a paper towel lined plate to remove excess oil.
Is Halloumi, Chickpea and Roasted Vegetable Orzo Salad Healthy?
As a Registered Dietitian, these are the steps I follow to build a healthy, balanced, satisfying salad - like this Halloumi, Chickpea and Roasted Vegetable Orzo Salad!
Start with a source of carbohydrates. Carbohydrates will provide your body with it's preferred source of energy. In this recipe, we're using orzo pasta. You could also use whole wheat pasta or grains like rice, quinoa, millet or farro.
Add lots of vegetables. Cooked and raw vegetables provide vitamins, minerals, antioxidants and fiber for good health! In this recipe, we're combining a variety of brightly colored vegetables like bell peppers, zucchini, eggplant, asparagus, onion and and fresh herbs (which all pair wonderfully with the halloumi and sauce). But feel free to use other vegetables you have on hand.
Add a source of protein. Protein makes this meal more filling. In this case, we're combining halloumi cheese, chickpeas and even Greek yogurt from the sauce!
Add a sauce for flavor and satisfaction. Plus, fats help with satiety and absorption of important nutrients. My 5-Minute Lemon and Herb Greek Yogurt Sauce is fantastic in this meal!
Serving and Storage Tips
Serve this Halloumi, Chickpea and Roasted Vegetable Orzo Salad hot, warm, or cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Keep the sauce separate until ready to serve. I don't recommend freezing leftovers.
Ingredient Substitutions
Don't have orzo? You can use other fun-shaped pastas such as bowtie, oricchiette, rotelle, fusilli, or penne. Or if you prefer, use a whole grain like farro, quinoa or millet.
Don't like chickpeas? Skip them, or try replacing them with lentils. This salad will still be delicious without them, but may be lacking in protein.
You can also use whatever in-season vegetables you have on hand. Roast or grill them to your liking.
Connect with Véronique Guitard, RD
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below.
Oh, and be sure to take a photo and tag me @dietitianveronique so I can re-share on my stories!
Recipe for Halloumi, Chickpea and Roasted Vegetable Orzo Salad
Servings: 4 servings
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes
Ingredients for the marinated chickpeas:
1 can chickpeas, drained and rinsed
1/4 cup minced red onion
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar (or lemon juice)
3 tbsp chopped parsley (or other fresh herb, such as dill)
1 tsp cumin
1/2 tsp oregano
1/4 tsp garlic powder
Salt and pepper, to taste
Ingredients for the roasted vegetables:
1-2 bell peppers, any color, chopped
1 small eggplant, chopped
1 handful or asparagus, chopped
1 medium zucchini, chopped
1 red onion, peeled and chopped
1-2 tbsp extra virgin olive oil
Salt and pepper, to taste
Ingredients for the orzo and halloumi:
1 package (180g) halloumi cheese, cut into 1/4 inch thick slices
2 cups orzo
1 serving of 5-Minute Lemon and Herb Greek Yogurt Sauce
Instructions:
Preheat your oven to 400 degrees Fahrenheit.
Start by preparing the vegetables. Cut vegetables into even pieces or chunks. Spread chopped vegetables evenly on 1 or 2 sheet pans, making sure not to overcrowd the pans. Drizzle with olive oil, and season with salt and pepper. Roast vegetables in the oven until they are slightly charred, 30-45 minutes, tossing every 15 minutes or so.
Prepare the marinated chickpeas. In a large bowl, combine chickpeas, minced red onion, olive oil, red wine vinegar, parsley, cumin, oregano, garlic powder, salt and pepper. Mix to combine, then set aside to marinate while you prepare the rest of the recipe.
Prepare the sauce. In a bowl or mason jar, add the Greek yogurt, chopped dill and mint, minced garlic, extra virgin olive oil, honey, lemon zest and juice, salt and pepper. Mix until well combined. Set aside.
Prepare the orzo. Bring a pot of water to a boil. Add the orzo and boil, 8-10 minutes or as instructed on the packaging, until al dente. Drain, rinse and set aside.
Prepare the halloumi. Heat a non-stick pan over medium-high heat without any oil. When the pan is hot, add sliced halloumi and cook 1-2 minutes per side until golden brown. Remove the slices from the pan and place them on a paper towel lined plate to remove excess oil.
Assemble and serve. On a large serving platter or in individual plates or bowls, start by layering the orzo, then top with roasted vegetables, marinated chickpeas, and the halloumi cheese. Drizzle with the herb and lemon yogurt sauce and serve.
Did you make this recipe?
If you try it, let me know what you think by leaving a rating and a review in the comments below. Oh, and be sure to take a photo and tag me @dietitianveronique so I can see!
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