Crispy Harissa Chickpea Salad with Halloumi by Tanerxaydin

Ingredients

• 15 oz (425g) canned chickpeas, drained and rinsed
• 1 tbsp harissa paste
• 3 tbsp olive oil, divided
• 2 medium red bell peppers, deseeded and sliced
• 8 oz (225g) halloumi cheese, sliced 1/2-inch thick
• 1 cup cherry tomatoes, halved
• 5 oz (140g) mixed greens or arugula
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 2-3 tbsp cold water, plus more if needed
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 2 tbsp fresh parsley or mint, chopped (for garnish)

Instructions

1. Preheat oven to 400°F (200°C). Pat the drained chickpeas very dry with a paper towel.
2. In a bowl, toss the dried chickpeas with 1 tbsp olive oil, harissa paste, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated. Spread them in a single layer on a baking sheet.
3. In a separate bowl, toss the sliced red bell peppers with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Add them to the same baking sheet as the chickpeas or a separate one if needed
4. Roast the chickpeas and peppers for 20-25 minutes, stirring halfway, until the chickpeas are crispy and the peppers are tender with slight charring.
5. While vegetables roast, prepare the tahini dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, 2 tbsp cold water, and a pinch of salt and pepper. Add more water, 1 teaspoon at a time, until the dressing reaches a smooth, pourable consistency.
6. Slice the halloumi cheese into 1/2-inch thick pieces. Heat a grill pan or non-stick skillet over medium-high heat. Brush the halloumi slices with the remaining 1 tbsp olive oil.
7. Grill the halloumi for 2-3 minutes per side, until golden brown and slightly softened.
8. In a large serving bowl, combine the mixed greens, roasted red peppers, and halved cherry tomatoes. Add the crispy harissa chickpeas.
9. Top the salad with the grilled halloumi slices. Drizzle generously with the tahini dressing and garnish with fresh parsley or mint before serving.