Sundried Chickpea and Halloumi Salad

Ready in 15 min
Serves 4 portions
Created By: Hamish Christall


  • ½ of a 280g jar of sundried tomatoes (4tbsp oil from the jar reserved)
  • 2 garlic cloves
  • 3 tbsp. Gingras XO Raspberry Apple Cider Vinegar
  • 2 x 410g canned chickpeas, drained and rinsed
  • 250g halloumi cheese
  • 55g arugula (rocket)


  1. Blend sun-dried tomatoes with 4 tbsp. oil from the jar, garlic, a little water and the vinegar.
  2. Then slice the halloumi and toss with the reserved tomato oil.
  3. Sear in a frying pan, until golden. (a couple minutes per side)
  4. Toss with the chickpeas, the remaining tomatoes, the dressing and arugula.
  5. Season as desired and serve warm.