Chickpea & halloumi
Chickpeas are high in protein and a great substitute for meat dishes. They are a rich source of vitamins, minerals and fiber.
Preparation: 15 minutes
Cooking time: 4 minutes
Serves: 2 (when served as a main dish)
Ingredients:
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
Dressing:
1 tablespoon of pumpkin seed oil (or avocado oil, or olive oil)
1 tablespoon of apple cider vingar
Sea salt and freshly ground pepper
Method:
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.