Halloumi with Lemony Lentils, Chickpeas and Beets is a vibrant, satisfying dish that’s loaded with bold textures and flavors. I pan-fry slices of salty, golden halloumi and serve them over a warm, zesty mix of lentils, chickpeas, and earthy roasted beets. It’s hearty enough for dinner but light and refreshing at the same time.

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance of protein, fiber, and flavor. The tangy lemon dressing brings everything to life, while the creamy chickpeas and earthy lentils make it filling. The halloumi adds that rich, crispy-chewy bite I can’t get enough of. It’s easy to put together, super satisfying, and great for either a cozy night in or a laid-back lunch with friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Halloumi cheese, sliced
Cooked lentils (green or brown)
Cooked or canned chickpeas, drained and rinsed
Cooked or roasted beets, diced
Olive oil
Lemon juice
Garlic, minced
Dijon mustard (optional)
Fresh parsley or dill
Salt and pepper

Directions

I start by whisking together a simple dressing: olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.
In a large bowl, I mix the lentils, chickpeas, and diced beets with the dressing. I let it sit for a few minutes so the flavors soak in.
I slice the halloumi and pat it dry with a paper towel.
I heat a nonstick skillet over medium heat and cook the halloumi for 1–2 minutes on each side until golden and crisp.
I serve the warm halloumi on top of the lentil and chickpea mixture, finished with a handful of fresh herbs.

Servings and timing

This recipe makes 2 to 3 servings and takes about 25 to 30 minutes from start to finish, especially if the lentils and beets are pre-cooked. It’s quick enough for a weeknight and elegant enough for guests.

Variations

I sometimes add arugula or spinach for extra greens or top it with a spoonful of yogurt or tahini for creaminess. For more spice, I toss in a pinch of chili flakes or harissa. Roasted carrots or sweet potatoes also pair well if I want to bulk it up further.

storage/reheating

I store the lentil-chickpea-beet mix in an airtight container in the fridge for up to 3 days. I cook the halloumi fresh when I’m ready to eat, since it’s best hot and crispy. The base tastes even better the next day as the flavors develop.

FAQs

Can I use canned lentils?

Yes, I’ve used canned lentils when I’m short on time. I just drain and rinse them well before mixing.

What kind of beets work best?

I usually go with roasted or vacuum-packed cooked beets. Steamed beets also work — I just avoid pickled ones unless I want a sweeter, tangier twist.

Can I make this vegan?

I swap the halloumi for pan-fried tofu or a vegan cheese alternative when I want a plant-based version.

What’s the best way to cook halloumi?

I pan-fry it in a dry or lightly oiled nonstick skillet over medium heat until both sides are golden and crispy. It only takes a couple of minutes.

Can I serve this cold?

Yes, the lentil-chickpea-beet salad is delicious cold or at room temperature. I like to add the hot halloumi just before serving for contrast.

Conclusion

Halloumi with Lemony Lentils, Chickpeas and Beets is one of those meals that’s as nourishing as it is flavorful. It’s colorful, textural, and deeply satisfying — whether I’m enjoying it warm out of the pan or chilled as leftovers. I keep coming back to it when I want something fresh, balanced, and full of character.