Peach, roasted chickpeas and halloumi cheese salad

Ingredients

• 30 mL (2 tbsp) olive oil, divided
• 1 can (540 mL/19 oz) lower sodium chickpeas, drained and rinsed
• 2 mL (½ tsp) paprika
• 5 mL (1 tsp) dried thyme
• 5 mL (1 tsp) garlic powder
• 3 peaches, sliced in wedges
• ½ package (100 g/3.5 oz) halloumi cheese, sliced
• 500 mL (2 cups) cherry tomatoes, halved
• 1 mL (¼ tsp) dried basil
• 15 mL (1 tbsp) lemon juice (about ½ lemon)

Directions

1. In a non-stick pan, add 15 mL (1 tbsp) of olive oil and toast chickpeas over medium-high heat for 10 minutes or until golden.
2. Pour into a large bowl and toss with paprika, thyme, and garlic powder.
3. Pre-heat a grill pan or BBQ to medium-high heat. Grill peaches and halloumi cheese for 3 minutes to warm through, until there are grill marks.
4. Dice the halloumi cheese into smaller pieces and add to the bowl with spiced chickpeas along with grilled peaches.
5. Stir in tomatoes, dried basil, and lemon juice. Coat with remaining 15 mL (1 tbsp) of olive oil.

Learn about food safety.

Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.