Looking for a hearty, healthy salad that actually keeps you full? This Farro Halloumi Salad with chickpeas, lentils, kale and crispy pan-fried halloumi is everything I crave in a grain bowl. It’s packed with plant protein, fresh herbs, chewy whole grains, and tossed in the most irresistible honey Dijon vinaigrette that’s enhanced by… shallots!
Whether you’re meal prepping lunches for the week, bringing something to a summer picnic, or looking for a nourishing dinner that feels anything but boring, this farro salad checks every box. Even better? It’s delicious served either warm or cold, making it perfect for make-ahead meals. It travels well, especially if you add the dressing right before serving.
And, can we talk about the halloumi? It’s giving main character energy vibes in this bowl! That crispy, golden exterior with the soft, salty center is what takes this salad from “good” to “I’ll be making this again tomorrow.” Pan fried halloumi is a great alternative to classic croutons and brings in serious crispiness.
Why You’ll Love This Farro Halloumi Salad
- High in plant protein thanks to chickpeas or lentils
- Rich in fiber to keep you satisfied
- Perfect for meal prep and simple work lunches
- May be enjoyed hot or cold- delicious either way!
- Fresh, vibrant, and loaded with texture
- The honey mustard dressing is absolutely next-level
The Dressing Everyone Will Ask You About
Confession time: I could drink this dressing straight from the jar.
The combination of sweet honey, tangy Dijon mustard, apple cider vinegar and good-quality olive oil creates the perfect balance of creamy, bright and slightly sweet. It’s the kind of dressing you’ll want to keep on hand for every salad you make.
Trust me…just make extra.
Farro Halloumi Salad with Chickpeas and Kale
Ingredients
For the Farro Salad
- 1 cup whole grain farro
- 2 cups water, vegetable broth, or bone broth
- 2 bay leaves
- 1 teaspoon sea salt, plus more to taste
- 1 cup canned chickpeas, rinsed and drained
- ½ cup canned lentils, rinsed and drained
- 1 cup chopped kale
- Handful fresh cilantro or parsley, chopped
- ¼ cup dried cranberries or golden raisins
- 1 Tbsp sliced green onions or chives
Honey Dijon Dressing
- 1 shallot, finely minced
- 2–3 teaspoons runny honey
- 1 Tbsp Dijon mustard
- 3½ Tbsp apple cider vinegar
- ½ cup extra virgin olive oil or avocado oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Crispy Pan-Fried Halloumi
- 250 g halloumi cheese
- 2 Tbsp olive oil or high heat avocado oil
Instructions
Step 1: Cook the Farro
Bring the water or broth to a boil in a medium saucepan. Add the farro, bay leaves and sea salt. Reduce the heat to a gentle simmer and cook for 20–30 minutes, or until the farro is tender and most of the liquid has been absorbed.
Remove the bay leaves and let the farro cool slightly.
Step 2: Make the Dressing
While the farro cooks, whisk together all of the dressing ingredients in a bowl or shake them vigorously in a mason jar until smooth and emulsified.
Step 3: Build the Salad
In a large bowl, combine the cooked farro, chickpeas, lentils, kale, fresh herbs, dried cranberries and green onions.
Pour the dressing over top and toss until everything is evenly coated.
Step 4: Pan-Fry the Halloumi
Slice the halloumi into thick pieces.
Heat the oil in a skillet over medium-high heat. Cook the halloumi for 2–3 minutes per side until beautifully golden and crispy.
Place the warm halloumi over the salad just before serving.
Recipe Tips
- Cook the farro in vegetable or bone broth instead of water for even more flavour.
- Massage the kale with a tiny drizzle of olive oil for a softer texture, big difference!
- Let the farro cool slightly before tossing with the vegetables to keep everything fresh and vibrant.
- Fry the halloumi just before serving for the crispiest texture.
Substitutions
This salad is incredibly versatile.
- Swap parsley for fresh dill or mint.
- Add cucumber, cherry tomatoes or roasted asparagus.
- Toss in toasted walnuts, pistachios or pumpkin seeds for extra crunch.
- Add grilled chicken or salmon if you’d like even more protein.
Storage
This farro salad keeps beautifully in the refrigerator for up to 4 days, making it ideal for meal prep. Store the pan-fried halloumi separately and reheat it in a skillet for a few minutes before serving for the best texture.
FAQ
Can I make this salad ahead of time?
Absolutely. The flavors actually get even better after a few hours. Just store the halloumi separately and add it before serving.
Can I eat this salad cold?
Yes! It’s delicious both warm and chilled, making it perfect for packed lunches or picnics.
What does halloumi taste like?
Halloumi is a semi-firm cheese with a mild, salty flavour. Because it has a high melting point, it becomes crispy on the outside while staying soft inside when pan-fried.
Talk farro to me!
Farro is an ancient whole grain that’s naturally rich in fibre, protein and important nutrients like magnesium and iron. It’s wonderfully chewy, filling and perfect for hearty salads.
More Healthy Salad Recipes You’ll Love
If you’re anything like me, you know salads should never be boring. This Farro Halloumi Salad is colourful, satisfying and loaded with wholesome ingredients that leave you feeling energized—not hungry an hour later.
If you make this recipe, I’d love to see it! Tag me on Instagram so I can share your beautiful creations. Happy cooking!
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