Lemon-Herb Chickpea & Halloumi Salad with Sumac Dressing

Instructions

1. 1

   Slice the halloumi cheese into 1 cm thick pieces.

   ~5 min
2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pan-fry the halloumi slices for 2-3 minutes per side until golden brown and slightly crispy.

   ~7 min
3. 3

   While the halloumi is frying, drain and rinse the chickpeas. Chop the cucumber, halve the cherry tomatoes, and thinly slice the red onion.

   ~5 min
4. 4

   Finely chop the fresh parsley and mint.

   ~2 min
5. 5

   In a medium bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, sumac, minced garlic, salt, and pepper to create the dressing.

   ~3 min
6. 6

   In a large serving bowl, combine the drained chickpeas, chopped cucumber, halved cherry tomatoes, sliced red onion, and chopped herbs.

   ~3 min
7. 7

   Add the pan-fried halloumi to the serving bowl. Pour the dressing over the salad and toss gently to combine.

   ~2 min
8. 8

   Serve immediately.