I shared some of this stuffed pepper soup with a neighbor who remarked her husband would probably not like it because it contained onions. She claimed that after trying it, he adored it and requested the recipe. Brown rice that was prepared instantly worked well for me.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (14 ounce) can chickpeas, drained
- 2 large tomatoes, chopped
- 3 medium green onions, sliced
- 12 leaves fresh mint, chopped
- 1 medium lemon, juiced
- 2 tablespoons extra-virgin olive oil
- salt and freshly ground black pepper to taste
- 7 ounces halloumi cheese, sliced
Instructions
- Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
- Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
- Stir halloumi into the salad and serve immediately.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 7 g |
| Protein | 17 g |
| Saturated Fat | 9 g |
| Sodium | 850 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Really nice flavor and very easy and quick to make.
Delicious and satisfying salad perfect for summer dinners.