Green Goddess Halloumi Bowl
This vibrant grain bowl combines roasted halloumi and chickpeas, fresh veggies, chewy farro, and an herb-packed green goddess dressing. It’s perfect for meal prep, and endlessly customizable — nearly every component can be adapted based on what's in season or already in your refrigerator. Don't worry too much about exact measurements in the dressing; we're using about 2 cups of greens, lightly packed, but there’s no need to measure everything individually!
What's in the Bowl?
Herbs: Parsley, basil, tarragon, and chives give the green goddess dressing a bright, complex flavor
→Substitute cilantro, dill, mint, or scallions
Arugula: retains color better than delicate herbs to keep the dressing vibrant over time. Also doing double duty as a leafy garnish.
→Substitute baby spinach or baby kale
Silken Tofu: gives the dressing a luscious, creamy texture with no saturated fat or cholesterol.
Grain + veggie base: farro provides a nutty chew, while asparagus adds sweetness and freshness
→Substitute quinoa, barley, or brown rice (adjust cooking times as needed); broccoli, green beans, kale
Fresh Veggie Garnishes: optional, but a lovely addition for some crunch. Radishes, cucumbers, carrots, snap peas, or peppers would all work well.
Halloumi + Chickpeas: the main attraction. A full pound of halloumi ensures plenty of crispy, melty goodness in every serving.
Easier Than It Looks
Don’t be intimidated by this recipe’s lengthier ingredient list. Each component comes together easily — farro and asparagus boil together in the same pot, chickpeas and halloumi get roasted on the same sheet pan, and the dressing? Just throw everything in a blender, and you’re done!
Halloumi is frequently sliced and pan fried, but it gets just as much golden brown color in a nice hot oven. Tearing the halloumi in chunks creates extra nooks and crannies that become crispy, craggy edges during roasting.
Green Goddess Halloumi Bowl
Serves 4
Green Goddess Dressing:
½ cup arugula (or sub baby spinach)
½ cup chives (from a .75 – 1-oz box)
½ cup basil leaves (from a 1.5 – 2-oz package)
½ cup parsley (from about half of a medium bunch)
4 sprigs of tarragon, leaves picked
2 cloves of garlic
2 tsp sherry vinegar (or sub white wine, red wine, or cider vinegar)
Juice of 1 medium lemon
½ cup soft silken tofu
½ cup plain yogurt
½ cup neutral oil
½ tsp kosher salt, plus more to taste
A few splashes of water, as needed
Halloumi Bowl:
1 cup pearled farro
1 bunch asparagus, chopped in 1-inch pieces
1lb halloumi
1 15-oz can chickpeas, drained and rinsed
1 tsp dried Italian herbs (or sub herbs de provence, or any combo of dried thyme, oregano, rosemary, mint, etc. )
2 tsp garlic powder
2 tbsp olive oil
Kosher salt and black pepper, to taste
For Serving:
Additional arugula
Fresh veggies like cucumber, radish, or carrot, sliced thin
1. Preheat the oven to 425F, and set a large pot of water to boil.
2. Make the green goddess dressing: Add all ingredients to a blender, and blend until smooth. Add a few splashes of water to adjust the consistency as desired (I prefer a slightly thinner dressing for more even drizzling, but you can leave it thick too!). Taste and adjust seasoning as needed.
3. Cook the farro and asparagus: Once the water has come to a rolling boil, season with a few heavy pinches of salt, and add the farro. Cook for 20 minutes, stirring occasionally.
After 20 minutes, add the asparagus to the pot, and cook 1.5 – 2 minutes longer until the asparagus is bright green and tender-crisp. Drain asparagus and farro in a colander and immediately rinse with cold water, stirring well, to cool the asparagus and prevent overcooking. Set aside and allow to drain thoroughly.
4. Meanwhile, roast the chickpeas and halloumi: Transfer chickpeas to a parchment-lined sheet pan and toss with a heavy pinch of salt (the halloumi is already quite salty). Using your hands, tear the halloumi in 1 – 2-inch chunks and add to the sheet pan. Toss chickpeas and halloumi with dried herbs, garlic powder, and a few grinds of black pepper. Roast at 425F for 10-15 minutes until halloumi is dark golden.
5. Assemble: Add the farro and asparagus to the base of your bowl, and top with a hearty scoop of chickpeas + halloumi, a handful of arugula, and any thin-sliced fresh veggies you are using. Drizzle green goddess all over and enjoy!
Notes:
Don't skip the arugula (or spinach); it helps the dressing maintain its bright green color.
The dressing is intentionally flexible — think in terms of about 2 cups of lightly packed greens and herbs, rather than precise measurements.
Halloumi can be expensive — feel free to use ½ pound halloumi and two cans of chickpeas if you prefer.
Reheat leftover halloumi and chickpeas in the oven, not the microwave, for the best texture.
