This Halloumi Dense Bean Salad is packed with fresh vegetables, herbs, halloumi, and beans for a high fiber, meal prep friendly salad that's fresh and filling.
This halloumi cheese Salad was inspired by all the flavours I've been leaning into lately, in recipes like my Greek Chickpea Pasta Salad and Mediterranean Couscous Salad, and it felt like the natural next addition to the lineup. If you loved my Sun Dried Tomato Dense Bean Salad, you're going to love this Mediterranean version.
This dense bean salad has everything you want from a Mediterranean-style dish: bright, briny flavours, salty halloumi, crisp cucumbers, juicy tomatoes, fresh parsley, and a tangy dressing that ties it all together. But what makes it extra special is the chickpeas and white beans, which take it from a delicious side dish to a seriously satisfying meal. Every bite has the perfect mix of texture and flavour and what's not to love?
It's also a meal prepper's dream. This halloumi cheese salad holds up so well in the fridge, so you can make a big batch on Sunday and have fresh, filling lunches ready all week long!
Why This Recipe Is Dietitian Approved
- High fiber. Thanks to the combination of chickpeas, white beans, vegetables, and herbs, this salad is packed with fiber to help support fullness and gut health.
- Meal prep friendly. Unlike leafy salads that get soggy quickly, this dense bean salad holds up really well in the fridge, making it perfect for lunches throughout the week.
- Fresh and filling. Between the beans, halloumi, crunchy vegetables, and tangy dressing, this salad is satisfying enough to be a full meal while still tasting fresh and light.
Halloumi Cheese Dense Bean Salad Recipe
Ingredients
Halloumi. This is the star of the salad! Halloumi holds its shape beautifully when pan-fried or grilled, getting golden and slightly crispy on the outside while staying soft in the middle. Look for it near the specialty cheeses at most grocery stores.
Italian parsley. Flat-leaf parsley adds a fresh, herb forward flavour throughout every bite. Make sure to finely chop it so it distributes evenly. Fresh dill or mint would also work well here if that's what you have on hand.
Chickpeas + white kidney (or navy) beans. Using two types of beans gives this salad a protein and fiber boost. Make sure to rinse and drain them well before adding.
Cherry tomatoes. Slicing them in half helps release their juices so they almost become part of the dressing. Feel free to swap with any small tomato variety you have available.
Persian cucumbers. Persian cucumbers are smaller and have thinner skin and fewer seeds than English cucumbers, so they don't need to be peeled and don't get as soggy in a meal prep salad.
Green onions. Adds a mild, fresh onion flavor without being overpowering. You'll need about 4 green onions to get ½ cup once sliced.
Kalamata olives. These add a briny, rich flavor that is so classic in Mediterranean-style salads. Use whole or pre-sliced pitted olives- whatever is easiest.
Orange bell pepper. Adds sweetness, crunch, and a pop of color. Any color bell pepper will work here, but orange and yellow tend to be a bit sweeter than green.
Capers. Don't skip these! Capers add a punchy, briny flavor that really elevates the whole salad. Find them near the olives and pickles at most grocery stores.
Red onion. Half a medium red onion gives you about ½ cup once diced. If you find raw red onion too sharp, soak the diced pieces in cold water for 5 minutes, then drain - it mellows out the flavor significantly.
For the dressing. The dressing comes together in minutes and is what ties everything together! Simply whisk together olive oil, dijon mustard, red wine vinegar, garlic powder, dried oregano, salt, and black pepper until fully emulsified. It's tangy, herby, and absolutely delicious. Store any leftover dressing in a sealed jar in the fridge for up to a week.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Pan fry the halloumi until crispy.
- To a large salad bowl- add parsley, chickpeas and white beans. Top with cooked halloumi, cherry tomatoes, cucumbers, green onions, kalamata olives, bell peppers, capers and red onion.
- Make the dressing by whisking together olive oil, dijon mustard, red wine vinegar, garlic powder, dried oregano, salt and black pepper.
- Drizzle the dressing and toss to combine!
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten free however the pita is not. If you are using pita bread I recommend using a gluten free option.
To make vegan/dairy-free: Swap the halloumi with a vegan feta variation (or leave it out if you prefer).
To make nut-free: This recipe is nut free as written!
- For added protein top with grilled chicken, steak or every my turkey feta meatballs
- For added veggies i like to serve mine over a bed of spring mix
- For an even more filling option: pair with quinoa or pearl couscous
- Halloumi can be replaced with feta cheese if desired
Equipment
- Salad bowl and tongs
- Pan
Storage
This Taverna salad can be stored in the fridge in an airtight container for up to 5 days!
Top Tips for Success
Use a produce chopper to slice everything nice and small! I find this is the best way to get a consistent chop, so you can enjoy a taste of everything in every bite.
If you are not looking to make this salad ahead of time I recommend topping the salad with the crispy air fryer pita, this adds a great crunch!
Frequently Asked Questions
Yes of course- the best thing about this recipe is it is customizable! You can use any beans or legume you have on hand.
That is what inspired this recipe! A Taverna salad is a Mediterranean salad that takes inspiration from both a traditional Greek salad and Lebanese fattoush. This is a "leafless" salad that features fresh and colourful vegetables, along with chickpeas and olives! The New York Times chef Lidey Heuck made a variation of a Taverna salad which brought its popularity to light and I want to make sure I give credit where it's due for this amazing idea!
More Staple Salad Recipes
If you liked this Taverna salad, try these recipes:
- Pearl Couscous Salad with Beans
- Mediterranean Chopped Salad
- Rainbow Edamame Salad
- Chickpea Feta Cucumber Quinoa Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this Halloumi salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Halloumi Dense Bean Salad
Ingredients
- 400 grams halloumi, sliced into 1 inch thick pieces and patted dry
- 2 cups Italian parsley, finely chopped
- 1 540 mL can chickpeas, rinsed and drained
- 1 540 mL can white kidney or navy beans, rinsed and drained
- 2 cups cherry tomatoes, sliced
- 5 Persian cucumbers, thinly sliced (about 1.5 cups)
- 4 green onions, thinly sliced (about ½ cup)
- ½ cup kalamata olives (whole or sliced olives, pitted)
- 1 medium orange bell pepper, diced (about 1 cup)
- 2 tablespoon capers
- ½ of one red onion, diced (about ½ cup)
- For serving: air fryer pita chips
For the dressing:
- ⅓ cup olive oil
- 1.5 tablespoon dijon mustard
- 3 tablespoon red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Pan fry the halloumi by heating 1 teaspoon of olive oil over medium heat. Once hot, add the halloumi to the pan and heat for 1-2 minutes per side until crispy.
- To a large salad bowl- add parsley, chickpeas and white beans. Top with cooked halloumi, cherry tomatoes, cucumbers, green onions, kalamata olives, bell peppers, capers and red onion.
- Make the dressing by whisking together olive oil, dijon mustard, red wine vinegar, garlic powder, dried oregano, salt and black pepper.
- Pour the dressing over the salad and toss to combine. Serve with air fryer pita chips if desired.
Nicole Addison says
The salad of the summer?!? This is the PERFECT option for a fresh and flavourful salad everyone will love!