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You need heaped tablespoon finely chopped mint.
Use heaped tablespoon finely chopped parsley.
Use cherry or plum tomatoes (I used the piccolo variety from Aldi).
Prepare chickpeas (rinsed and remove any skins that you can see).
Provide small avocado.
You need to prepare olive oil.
Provide Dijon mustard.
Provide lemon juice (could use white wine vinegar).
You need salt and pepper.
You need halloumi, sliced.
You need to prepare heaped teaspoon za'atar (optional).

Check out our easy lentil tabbouleh salad with halloumi, it's low in calories and gluten free. This easy vegetarian recipe makes for a great midweek meal. These avocado and halloumi wraps are an incredibly tasty vegetarian lunch option - everything works so beautifully together! If you're not familiar with halloumi, it's a cheese from Cyprus that can be fried or grilled while still holding its shape.

Finely chop the fresh herbs and put into a medium sized bowl..
Chop the tomatoes in half or quarters and add to the bowl with the herbs. Stir to coat the tomatoes..
Drain the chickpeas and add a quarter of a tin to the tomatoes..
To make the dressing, take a separate bowl or cup and mix the oil, lemon juice and mustard until it emulsifies (basically thoroughly mixed!).
Scoop out the avocado flesh and chop into small chunks. Add this to the bowl with the dressing and mix all the ingredients well until the oil and herbs coat the other ingredients. Set aside..
Spread the za'atar onto a plate (if using) and lightly coat the halloumi slices on both sides. Lightly fry the slices in a non stick pan for a few minutes until golden brown..
Serve the salad with the halloumi on top. Enjoy!.

It's beautifully salty, and as it cooks it becomes squidgy in. Crunchy, lemony, fresh, and filling—this hearty tabbouleh makes a fine lunch. If you're packing it up to go, store the chickpeas separate. Save the other avocado half; you'll use it in the next day's lunch. Cauliflower Rice Tabbouleh with Tomatoes & Fried Halloumi.

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