Chickpea Salad with Halloumi

Steps

1. Preheat the oven to 180°C (fan) and line a baking sheet with parchment paper.
2. Drain and rinse the chickpeas, then pat dry. Toss with 1 tbsp olive oil, cumin, salt, pepper, and chili flakes.
3. Spread chickpeas on the baking sheet and roast for 10-15 minutes, turning once, until lightly crisp. Remove and let cool.
4. Wash and dice the zucchini and carrots. Peel and finely chop the red onion.
5. Wash the parsley, pat dry, and finely chop the leaves.
6. Heat 1 tbsp olive oil in a large skillet. Sauté the carrots and zucchini for 4-5 minutes, stirring occasionally.
7. Add the onion and cook for another 5 minutes until soft and translucent.
8. Remove from heat, stir in the raisins if using, and let the vegetables cool slightly. Transfer to a large bowl.
9. Cut the halloumi into cubes. In the same skillet, fry over high heat until browned on all sides. No extra oil is needed.
10. Add the roasted chickpeas, fried halloumi, and chopped parsley to the bowl with the vegetables.
11. Add the lemon juice, honey, and an optional extra tbsp of olive oil. Toss well to combine.
12. Season with salt and pepper to taste before serving.