Halloumi, Chickpea, and Tomato Salad with Mint
1 (14 Ounce) Can Chickpeas, Drained
2 Large Tomatoes, Chopped
3 Medium Green Onions, Sliced
12 Leaves Fresh Cilantro or Mint , Chopped
1 Medium Lemon, Juiced
2 Tablespoons Extra-Virgin Olive Oil
Salt And Freshly Ground Black Pepper To Taste
7 Ounces Halloumi Cheese, Sliced
Step 1 Stir chickpeas, tomatoes, green onions, Cilantro or mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
Step 2 Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
Step 3 Stir halloumi into the salad and serve immediately. Serves 4