Hot Honey Halloumi Chopped Salad

• servings: 4-5 servings (2 meals)

Ingredients

SALAD

2 (14.5 oz) cans chickpeas, rinsed and drained

2 tsp olive oil

2 tsp cumin

1/2 tsp onion powder

1/2 tsp salt

8 small Persian cucumbers, finely diced (about 3 cups)

2 heaping cups finely chopped strawberries

1/2-1 small red onion, finely chopped

1.5 cups (1 small pack) thinly sliced basil

2 8oz packs of halloumi

Hot honey

VINAIGRETTE

2 large cloves garlic (or 4 small), finely chopped

Juice of 2 limes

1/2 cup balsamic vinegar

2 tbsp olive oil

Directions

Preheat oven to 425 F. Line a baking sheet with parchment paper, and add the chickpeas along with olive oil, cumin, and onion salt. Toss until chickpeas are evenly coated, and then bake for 25-30 minutes or until chickpeas are crispy and golden.

Prepare the hot honey halloumi by heating up a drizzle of olive oil in a large skillet on medium heat. Add the halloumi, drizzle with hot honey, and fry for 2-3 minutes on each side until halloumi is golden brown.

Set aside to let cool slightly, and then chop up into bite-sized pieces.

Prepare the dressing by whisking together ingredients in a small bowl or jar with a fork until smooth.

When everything is ready, add all salad ingredients to a bowl and toss with dressing. Serve immediately, or refrigerate and save for later!