Halloumi And Fig Salad With Harissa Chickpea Hummus (GF Vegetarian)


This salad is scrumptious, filling and any leftover hummus can be used later on 🙂

Salad serves 1.  Your hummus will make 4 servings.

Macros for salad with 1/4 hummus is:

Calories 369, Protein 30g, Carbs 20g, Fiber 6g and Fat 18g

Ingredients for Hummus:

  • 1 Tin Chickpeas Drained And Rinsed
  • 50g 0% Fat Total Greek Yoghurt
  • 1 Tsp Minced Garlic
  • 1 Tsp Minced Ginger
  • 1 Tbsp Rose Harissa Paste

Ingredients for Salad

  • 15g Bistro Baby Leaf Salad
  • 100g Lighter Halloumi Sliced
  • 75g Fresh Fig
  • 1 Tsp Ground Cumin

You will need:

  • Food Processor
  • Vegetable Chopping Board
  • Sharp Knife
  • Measuring Spoons
  • Colander
  • Griddle
  • Pop your chickpeas, greek yoghurt, ginger, garlic and harissa into your processor and blitz until smooth.

  • Pop into a bowl

  • Dust your sliced halloumi with cumin and griddle on a medium heat either side

  • Place your salad leaves in a bowl, add your halved figs, riddled halloumi and then your hummus.


    The hummus keeps well in an airtight container in the fridge for 3 days.


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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