Printed September 2, 2026
Pan-Seared Halloumi with Zhug and Chickpeas
Squeaky, golden halloumi cheese becomes dinner when paired with Yemeni green hot sauce and crispy chickpeas. It's vegetarian cooking that carnivores will crave.
Ingredients
- 3 ounces halloumi cheese, sliced ¼-inch thick
- ½ cup canned chickpeas, drained and patted dry
- 2 tablespoons olive oil, divided
- 2 tablespoons zhug (Yemeni green sauce)
- 1 tablespoon lemon juice
- Small handful arugula or mixed greens
- 2 tablespoons thinly sliced cucumber
- 1 tablespoon toasted pumpkin seeds
- Flaky salt
Preparation
Halloumi is the answer to the solo cook's dilemma of wanting substantial, satisfying protein without committing to cooking a large portion of meat. Its unique ability to hold shape under high heat makes it endlessly versatile, and when you combine it with the bright, herbaceous heat of zhug, magic happens.
Preparation
- Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add the chickpeas and cook, shaking the pan occasionally, for 4-5 minutes until golden and crispy. Season with salt and transfer to a plate.
- Wipe out the pan and add remaining oil. Pat halloumi slices dry and add to the hot pan. Cook for 2 minutes per side until deep golden brown—resist the urge to move them before they're ready to flip.
- While halloumi cooks, whisk together zhug and lemon juice. Toss the greens with half this mixture.
- Arrange dressed greens on your plate, top with halloumi and crispy chickpeas. Scatter cucumber slices and pumpkin seeds over everything.
- Drizzle remaining zhug sauce over the halloumi and finish with a pinch of flaky salt.
The interplay here is what makes it work: salty, squeaky cheese against the bright, spicy zhug, with crispy chickpeas adding textural contrast. It's the kind of meal that feels virtuous (lots of vegetables, protein, good fats) while tasting indulgent. And crucially, it comes together in the time it takes to heat your pan.
