This is a great alternative to a boring cheese sandwich, that makes an ideal lunch and can add a bit of freshness and flavour to your day, especially appreciated in these warmer days on the run up to BBQ season.

The Chickpea salad in this recipe also makes a great side that can accompany many dishes, particularly Moroccan Spiced Lamb, a recipe I will cover later on.

Serves 4

8 White Tortillas

400g Halloumi, Sliced

1 Green Pepper, Sliced

1 Yellow Pepper, Sliced

1 Large Red Onion, Sliced

2 Cloves of Garlic, Finely Chopped

Olive Oil

For the Chickpea Salad:

250g Chickpeas (drained)

2 Red Chillies, Finely Diced

2 Cloves of Garlic, Finely Chopped

Olive Oil

2 tsp. Dried Mint

11/2 tsp. Dried Coriander

150g Feta Cheese, Cubed


First of all, make the chickpea salad by gently heating the chickpeas for 3-4 minutes on the hob, stirring occasionally. prep all the other ingredients for the salad. When the Chickpeas are cooked, mix them with around 3 tbsp. of olive oil and all the ingredients other than the feta, which will be added just prior to serving.

For the wraps, gently fry the onions, peppers and garlic in 1 tbsp. of olive oil for 4-5 minutes. The halloumi can either be cooked in a griddle pan or fried, for around 4 minutes on a medium heat. Make sure to turn the halloumi for consistent texture. After cooking the halloumi, add the feta to your chickpea salad. In your tortilla, add the onions and peppers and then the halloumi, followed by the chickpea salad.

If you require a slightly meatier option, you can substitute the Halloumi for sliced grilled chicken breast or pulled pork for an american twist.

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