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Tikka Masala, Haloumi and Chickpea Kachumba

A simple, but flavorful dish perfect as a post-workout lunch.
Course Main Course
Cuisine Gluten Free, No Added Sugar, Nut Free, Vegetarian, Wheat Free
Servings 1 person


  • 1 tin chickpeas drained and rinsed
  • ½ small red onion
  • ½ cucumber
  • 1 large tomato
  • 1 pinch cayenne pepper
  • ½ lemon juiced
  • 80 grams haloumi
  • 2 teaspoon coconut oil
  • 1 tablespoon tikka masala curry paste
  • 1 handful mint leaves


  • Drain the chickpeas in a sieve and rinse well. Leave in the sieve over a bowl to drain off any excess water.
  • Finely chop the red onion. Roughly chop the cucumber and tomato and add everything to a bowl. Sprinkle in a pinch of cayenne pepper, salt and pepper. Squeeze in lemon juice and stir.
  • Cut the haloumi into large cubes. Melt the coconut oil and mix it with the tikka masala paste. Add in the haloumi and chickpeas and toss to coat.
  • Heat a large non-stick frying pan over a high heat. Tip in the tikka masala haloumi and chickpeas. Fry, turning the haloumi with tongs as it browns on each side, for about 5 minutes until golden and crisp.
  • Pile the haloumi and chickpeas on top of the kachumba salad. Finish with a scattering of mint leaves.