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Spicy Roasted Veg, Chickpea and Couscous Halloumi Salad
Spicy Roasted Veg, Chickpea and Couscous Halloumi Salad

Spicy Roasted Veg, Chickpea and Couscous Halloumi Salad

with Veggie 'Nduja and Yoghurt

Recipe Development Team
Recipe Development TeamUpdated on October 21, 2025

Fall in love with salads again with our Spicy Roasted Veg, Chickpea and Couscous Salad. Roasting chickpeas turns them into crispy flavour bombs, adding texture and plant-based protein to your salad whilst still getting your veg in.

Tags:
Veggie
Very Hot
Allergens:
Cereals containing gluten
Wheat
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Courgette

(May contain traces of: Celery)

125 grams

Baby Plum Tomatoes

1 unit(s)

Red Onion

1 carton(s)

Chickpeas

1 sachet(s)

Mixed Herbs

2 unit(s)

Garlic Clove

1 sachet(s)

Vegan ‘Nduja

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

15 grams

Vegetable Stock Paste

1 unit(s)

Lemon

1 bunch(es)

Mint

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

225 grams

Halloumi

(Contains: Milk)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4031 kJ
Energy (kcal)963 kcal
Fat46 g
of which saturates22 g
Carbohydrate79.3 g
of which sugars20.7 g
Dietary Fibre15.3 g
Protein46.8 g
Salt5.16 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Baking Tray
Garlic Press
Medium Saucepan
Lid
Bowl

Cooking Instructions and Tips

Prep the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the courgette and slice into 1cm thick rounds.

Halve the baby plum tomatoes. Halve and peel the red onion, then cut each half into 3 wedges.

Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper.

Get Roasting
2

Spread the chickpeas on a large baking tray.

Add the courgette, onion and baby plum tomatoes to the baking tray and drizzle with oil. Sprinkle over the mixed herbs and season with salt and pepper. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf of your oven until softened and browned, 18-20 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Cook the Couscous
3

Put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil. Once hot, add the garlic and half the vegan 'Nduja. Fry for 30 secs.

Stir in the couscous until coated, 30 secs.

Stir in the veg stock paste and water for the couscous (see pantry for amount) and bring to the boil.

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Finish the Prep
4

While everything cooks, halve the lemon. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a large bowl, mix together a good squeeze of lemon juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for now.

In a small bowl, mix together the Greek style yoghurt and remaining vegan 'Nduja (add less if you'd prefer things milder).

All Together Now
5

When everything's ready, add the couscous, roasted veg, chickpeas and half the mint to the lemon dressing and toss together.

Cut any remaining lemon into wedges.

Serve
6

Share the warm salad between your serving bowls.

Drizzle over the veggie 'Nduja yoghurt and finish by sprinkling over the remaining mint.

Top with any remaining lemon wedges for squeezing over.

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