Chickpea & halloumi salad
Chickpeas are high in protein and are a great substitute for meat dishes. They are also a rich source of vitamins, minerals and fiber.
Preparation: 15 minutes
Cooking time: 4 minutes
Serves: 2 (when served as a main dish)
1 can of chickpeas, drained and rinsed
1 cucumber, diced
1 tomato, diced
1 red onion, diced
1 avocado, mashed (or diced)
handful of coriander
100 g halloumi
1/2 tablespoon olive oil
handful of arugula or other salad leaves
1 tablespoon of pumpkin seed oil (or avocado oil, or olive oil)
1 tablespoon of apple cider vingar
Sea salt and freshly ground pepper
Mix all the ingredients (except the halloumi and salad leaves) together and toss with the dressing.
Fry the halloumi in the oil (about 2 minutes each side, or until lighly browned).
Arrange the salad leaves on the plates, top with the salad mix and the halloumi.