Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Stir chickpeas, tomatoes, green onions, mint, lemon juice, and olive oil in a salad bowl. Season with salt and pepper; set aside.
Heat a dry nonstick skillet over medium-high heat. Add halloumi to the hot pan and cook, turning once, until deeply browned, 1 to 2 minutes per side. Remove to a cutting board and chop into 1/2-inch chunks.
Stir halloumi into the salad and serve immediately.
Nutrition Facts (per serving)
| 359 | Calories |
| 21g | Fat |
| 31g | Carbs |
| 17g | Protein |
