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Chickpea tabouleh with haloumi and garlic flatbread

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You can’t go wrong with this delicious tabouleh recipe. Complete the dish with haloumi and garlic flatbread for an easy midweek meal. 

  • Serves4
  • Cook time25 minutes
Chickpea tabouleh with haloumi and garlic flatbread


  • 250g haloumi, sliced
  • 4 small pieces flatbread, cut into wedges
  • 80g garlic butter, softened
  • 2 x 200g tubs Coles Deli Quinoa & Tabouleh Salad
  • 400g can chickpeas, rinsed, drained

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a non-stick frying pan over medium-high heat. Spray with olive oil spray. Cook the haloumi for 1-2 mins each side or until golden.

  2. Step 2

    Preheat a grill on high. Cook the flatbread under the grill for 1-2 mins or until just golden. Turn and spread with garlic butter. Cook under the grill for 1-2 mins or until golden and crisp.

  3. Step 3

    Combine tabouleh and chickpeas in a large bowl. Season. Divide the tabouleh mixture among serving plates. Top with haloumi and serve with flatbread.

Recipe tip

Got butter and garlic at home? Combine 80g butter with 1 crushed garlic clove or 1 tsp garlic powder to make your own garlic butter and save at the checkout.