Keto Crispy Halloumi Tabbouleh is a fresh, vibrant low-carb dish featuring golden pan-fried halloumi, crisp herbs, and bright Mediterranean flavors without the grains. This Keto Crispy Halloumi Tabbouleh recipe delivers fast prep, high protein, and a refreshing texture perfect for summer meals, meal prep, weight loss, and anyone craving a clean, satisfying Mediterranean-inspired keto option.

About This Recipe

If you love the fresh and zesty flavors of Mediterranean tabbouleh but want to keep things low-carb, this Keto Crispy Halloumi Tabbouleh will become your new favorite. Traditional tabbouleh is made with bulgur wheat, which adds carbs that don’t exactly fit the keto lifestyle. This version swaps out the bulgur for finely chopped or riced cauliflower, giving the salad the same texture and body — without the carbs.

The base is a mix of cauliflower, parsley, mint, and green onions, creating that vibrant, herbaceous foundation that makes tabbouleh so refreshing. A squeeze of lemon juice, a drizzle of olive oil, and a touch of salt tie it all together. The real star here, though, is the crispy halloumi — golden on the outside and perfectly chewy on the inside. It adds both texture and protein, turning a simple salad into a complete and satisfying meal.

Unlike many keto salads that rely on heavy dressings or bacon to make them interesting, this one is naturally bright and flavorful. It’s a fantastic option for meal prep because it tastes even better after sitting in the fridge for a few hours, as the lemon and herbs deepen their flavor. The cauliflower absorbs the dressing just enough to soften slightly while staying crisp, giving you that perfect balance between freshness and bite.

This dish is great for anyone trying to add variety to their keto meals. It’s vegetarian, gluten-free, and full of nutrients — vitamin C from the herbs, calcium and protein from the halloumi, and plenty of fiber from the cauliflower. You can serve it warm (freshly made with sizzling halloumi) or chilled for a refreshing lunch. It also works beautifully as a side dish with grilled chicken, lamb, or salmon if you’re hosting a summer dinner.

The best part? Every bite tastes light, tangy, and indulgent at the same time — like you’re eating something you shouldn’t be able to on keto, but you absolutely can. This recipe proves once again that low-carb doesn’t have to mean boring or restrictive.

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Why You’ll Love This Recipe

Light, fresh, and bursting with flavor
Perfectly crispy halloumi adds richness and crunch
Great for meal prep and stays delicious for days
Vegetarian and naturally gluten-free

Ingredients

1 medium head cauliflower, finely riced (about 3 cups)
1 cup finely chopped fresh parsley
¼ cup fresh mint leaves, chopped
2 green onions, sliced
1 small tomato, diced
½ cucumber, diced
2 tbsp extra virgin olive oil
Juice of 1 lemon
Salt and pepper, to taste
200 g halloumi cheese, cubed
1 tbsp olive oil (for frying)

Instructions

Prepare the cauliflower: grate or pulse florets in a food processor until rice-like.
Transfer to a bowl and add parsley, mint, green onions, tomato, and cucumber.
Drizzle with olive oil, lemon juice, salt, and pepper. Mix well.
Heat olive oil in a non-stick pan and fry halloumi cubes until golden on all sides.
Let halloumi rest for 1 minute, then toss gently into the salad.
Serve immediately for warm halloumi, or chill for 30 minutes for a cold version.

Nutrition (per serving)

Calories: 390
Fat: 32 g
Protein: 18 g
Net Carbs: 7 g
Fiber: 3 g

FAQ

Can I make this vegan?
Yes! Substitute the halloumi with pan-fried tofu or marinated grilled tempeh.
Can I use frozen cauliflower rice?
You can, but thaw it completely and squeeze out excess moisture before mixing.
How long does it last in the fridge?
Up to 3 days. The flavor improves after a few hours, but the halloumi is best freshly cooked.
Can I meal prep this for the week?
Yes — just store the salad and halloumi separately, then mix before serving.

Variations & Substitutions

Add chopped avocado for extra creaminess.
Swap lemon for lime and parsley for cilantro for a Middle Eastern–Mexican fusion twist.
Sprinkle with pomegranate seeds for a festive look and a touch of tartness.
Add crushed almonds or pine nuts for a little crunch.

Serving Suggestions

Serve this as a main lunch bowl, or as a side dish with grilled chicken, lamb chops, or salmon. It’s also perfect for a picnic or potluck — vibrant, colorful, and easy to transport.

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