YOUR SOLIN GENERATED RECIPE
Zesty Grilled Halloumi and Crispy Chickpea Salad
Pan-seared halloumi and oven-roasted chickpeas tossed with fresh arugula and a creamy lemon-yogurt dressing for a bright, satisfying crunch.
INGREDIENTS
3 oz Halloumi cheese
0.5 cup Canned chickpeas
0.5 cup Nonfat Greek yogurt
2 cup Arugula
0.5 cup Cucumber
1 tbsp Lemon juice
0.5 tbsp Olive oil
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F. Drain and rinse the chickpeas, then pat them completely dry with a paper towel.
Toss the chickpeas with olive oil, smoked paprika, and sea salt on a baking sheet. Roast for 20 minutes until golden and crispy.
While the chickpeas roast, slice the halloumi into 1/2-inch thick slabs. Heat a non-stick skillet over medium-high heat and sear the halloumi for 2 minutes per side until a brown crust forms.
In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, and black pepper to create a smooth, zesty dressing.
Dice the cucumber and place it in a large bowl with the arugula.
Add the warm halloumi and roasted chickpeas to the greens, drizzle with the yogurt dressing, and toss gently before serving.