The “Spoonable” Salad: Golden Halloumi & Chickpea Salad with Fennel and Lemon-Pepper Vinaigrette

Golden halloumi, crisp vegetables, and hearty chickpeas tossed in a lemon-pepper vinaigrette—made for deep spoons and even deeper satisfaction.

Spoonable foods are simply superior—especially when they masquerade as salads. This is a dish that invites generous scoops and unapologetically large bites.
We often talk about building layers of flavour, but the true gold mine of culinary satisfaction lives where flavour meets texture—and is delivered all at once. This salad is a study in deliberate contrasts: there’s the high-definition, watery crunch of shaved fennel, radish, and celery playing against the buttery tenderness of chickpeas, which settle into the bowl like tiny cushions. Then comes the halloumi: salty, savoury, and lacquered in a golden crust that crackles ever so slightly before giving way to a warm, springy centre.
The brightness of the vegetables keeps everything lively, acting as a necessary foil to the richness of the halloumi. But the real spark comes from a triple-hit of citrus. By layering our Lemon Pepper Seasoning with fresh lemon juice and zest, the vinaigrette hums with a zesty electricity that wakes up every ingredient it touches—like opening the windows on the first warm day of spring.
Thanks to protein-rich chickpeas, this is the rare vibrant salad that truly eats like a meal. Grab your deepest spoon; it’s time to dive in.

Yield: 4 servings
Prep time: 20 minutes
Cook time: 5 minutes

Ingredients

For the Lemon-Pepper Vinaigrette

• ⅓ cup extra-virgin olive oil
• 1 tbsp white wine vinegar
• 4 tbsp fresh lemon juice
• 1 lemon, zested
• 2 tsp Dijon mustard
• 2 tsp honey
• 1 small garlic clove, finely grated (use a Microplane)
• ½ tsp kosher salt
• 2 teaspoons Lemon Pepper Seasoning 

For the Salad

• 2 (540 ml) cans chickpeas, drained and rinsed
• 1 (330g) package halloumi, sliced into 1-inch bite-sized pieces
• 1 (400g) fennel bulb, stalks removed, very thinly sliced (a mandoline is your friend here)
• 4 celery stalks, thinly sliced on a bias
• 6 small radishes, thinly sliced into rounds
• ½ cup fresh dill, roughly chopped
• 4–5 spring onions, thinly sliced
• Neutral oil, for searing (such as grapeseed or avocado oil)
  
  Optional garnishes: Fresh mint, extra dill, toasted pine nuts, and any fennel fronds or celery leaves.

Preparation

Step 1: Prep the Chickpeas
For the most refined, velvety texture, you can peel the chickpeas. Place the drained beans in a large bowl of cold water and gently agitate them between your palms. The translucent skins will loosen and rise to the surface. Skim off the floating skins and discard. Don't worry about getting every single one; even removing half makes a noticeable difference in the salad’s elegance. Drain once more and pat thoroughly dry.

Step 2: Emulsify the Dressing
In a small bowl or jar, combine all the vinaigrette ingredients. Whisk vigourously until the honey and mustard are fully incorporated.
Pro Tip: For a truly professional, silky emulsion, use a handheld milk frother to whiz the dressing for 10 seconds.

Step 3: Sear the Halloumi
Thoroughly pat the halloumi dry with paper towels; moisture is the enemy of a good crust. Heat a thin layer of oil in a medium skillet over medium-high heat. Add the halloumi in a single layer, ensuring the pieces aren't touching. Sear until deeply caramelized and crisp, about 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain.

Step 4: Assemble the Salad
In a large mixing bowl, toss together the peeled chickpeas, fennel, celery, radishes, dill, and spring onions. If your celery came with leaves or your fennel with feathery fronds, roughly chop them and toss them in now—they add a concentrated, herbal punch that beautifully echoes the existing flavours of the salad. Pour over the dressing and toss gently until every vegetable is glossed.

Step 5: The Final Touch 
Just before serving, gently fold in the warm, seared halloumi. This preserves the contrast between the warm, salty cheese and the cool, crisp vegetables. Scatter over your choice of garnishes—and serve immediately.

Note:
Do not add the halloumi until you are ready to eat; you want that shatter-crisp exterior to stay firm against the juicy crunch of the vegetables.