Warm Roasted Chickpea, Halloumi (middle eastern cheese)and Farro Salad

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 1 cup pearled farro
• 1 (15 oz.) can chickpeas, rinsed and patted dry
• 4 Tbsp. olive oil, divided use
• 1/2 tsp. smoked paprika
• 2 tsp. cumin seeds
• kosher salt and ground black pepper
• 1 (8.8 oz.) pkg. halloumi cheese, cut into 1/2-inch fingers
• 2 Tbsp. lemon juice
• 2 tsp. honey
• 1 (12 oz.) jar roasted red peppers, drained and chopped

Directions

1. Heat oven to 400 degrees.
2. Place the farro in a medium saucepan and add enough water to cover by 1 inch. Cover and bring to a boil. Lower heat to a simmer an cook 18 to 20 minutes, or until tender. Drain in mesh strainer.
3. Meanwhile, spread the chickpeas on a rimmed baking sheet and drizzle with 1 Tbsp. of the olive oil. Sprinkle with the paprika and cumin seeds, then season lightly with salt and pepper. Stir to coat the beans. Roast 20 to 30 minutes or until browned and starting to crisp.
4. While the chickpeas cook, in a large skillet over medium-high, heat 1 Tbsp. of the remaining olive oil. Add the halloumi pieces and sear on each side until lightly browned, about 3 minutes per side. Cut into 1/2-inch chunks. Set aside.
5. In a medium bowl, whisk together the remaining 2 Tbsp. of olive oil, the lemon juice and honey. Season with a pinch each of salt and pepper. Add th3e farro and stir well. Add the chickpeas, halloumi and roasted red peppers.

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