Middle Eastern Chickpea and Herb Salad with Halloumi

In a medium bowl, combine the rinsed and drained chickpeas, chopped parsley, chopped mint, diced red onion, and halved cherry tomatoes. Set aside.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced halloumi cheese and cook for 2-3 minutes per side, until golden brown and slightly crispy.

While the halloumi cooks, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and black pepper.

Add the dressing to the chickpea and herb mixture and toss gently to combine.

Divide the salad between two plates and top with the warm, pan-fried halloumi cheese. Serve immediately.