Charred Halloumi with Zesty Lemon Chickpeas
Ingredients
- 8 ounceshalloumi cheese
- 1 can (15 oz)canned chickpeas
- 1lemon
- 1½ cupscherry tomatoes
- 3 cupsfresh spinach
- 2 clovesgarlic
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Drain and rinse 1 can (15 oz) chickpeas.
- 02
Halve 1 1/2 cups cherry tomatoes.
- 03
Mince 2 cloves garlic.
- 04
Zest and juice 1 lemon.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Cut halloumi into 1/3-inch thick slabs and cook for 2-3 minutes per side until golden and blistered. Transfer to a plate.
- 02
In the same skillet, add remaining 1 1/2 tablespoons oil and sauté minced garlic for 30 seconds until fragrant.
- 03
Add drained chickpeas and halved cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until tomatoes begin to soften.
- 04
Squeeze in lemon juice and zest, then add fresh spinach. Toss for 1-2 minutes until wilted. Season with salt, pepper, and red pepper flakes to taste.
- 05
Divide chickpea mixture between bowls or plates. Top each with warm halloumi slices and serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A touch of cumin (1/4 teaspoon) complements the chickpeas nicely. Fresh mint or basil scattered over the finished dish adds brightness.