- 1 cup dry quinoa
- 2 cups water or vegetable broth
- 1 medium lemon
- 15 ounce can chickpeas drained and rinsed
- 1 teaspoon olive oil more as needed
- 1 teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ¼ medium red onion
- 5 ounces cherry tomatoes half a container of cherry tomatoes
- 1 medium cucumber
- freshly ground black pepper to taste
- 8 ounce block halloumi
- 1 teaspoon honey or just drizzle the honey instead of measuring
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- pinch of kosher salt
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon honey adjust to taste
- ¼ cup fresh chopped parsley plus more for garnishing
- Nutrition facts are approximate and can vary based on specific ingredients. Halloumi is naturally salty, so adjust added salt according to your preference. Prepared quinoa, chickpeas, halloumi, and salad can be stored for 3-4 days, while the dressing is best consumed within one week. To refresh the crispness of chickpeas and halloumi when reheating, warm them in a skillet over medium heat; avoid microwaving to maintain texture.
