Chickpea Salad with Fennel, Halloumi & Dill

• servings: 8 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1/3 cup extra virgin olive oil

1/4 cup apple cider vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

1 garlic clove

1/2 teaspoon salt

freshly ground black pepper

3 cans chickpeas, drained and rinsed

1 package halloumi, sliced and cut into 1-inch pieces

1/2 fennel bulb, thinly sliced

1/2 cup coarsely chopped dill, plus more for garnish

Directions

In a mason jar or liquid measuring cup, combine all of the dressing ingredients. Use an immersion blender to blend until smooth and emulsified (alternatively, use a standard blender OR chop the garlic by hand and mix the dressing with a whisk).

In a medium skillet over medium-high, heat 1 teaspoon of oil. Add the halloumi and cook until browned on both sides, 1 to 2 minutes per side. Transfer to a plate.

In a large bowl, toss together the chickpeas, fried halloumi, fennel, and dill. Pour the dressing over top and toss again until evenly coated. Season with more salt and pepper as needed. Garnish with more dill.