Crispy Chickpeas, Halloumi with Greens, and Garlicky Yogurt

• servings: 4 servings

Ingredients

1 cup greek yogurt

1 garlic clove, grated

1 tbsp lemon juice

salt and black pepper, to taste

1 lb halloumi, sliced into ½-inch thick slabs

1 large bunch swiss chard

6 tbsp olive oil

4 cups cooked chickpeas

3 garlic cloves, minced

1 tsp cumin seeds

1 tsp crushed red pepper flakes

salt and black pepper, to taste

Directions

Combine all of the ingredients in a small bowl. Season to taste with salt and black pepper. Set aside to allow the flavors to meld.

Saute the halloumi in a large non-stick skillet over medium-high heat until browned on both sides, about 1 minute per side. Remove to a paper towel-lined plate and set aside.

Separate the leaves and stems from the greens, then thinly slice the leaves and stems. Set aside.

In the same skillet you used to make the halloumi, heat 6 tbsp of the olive oil over medium-high heat. Add the chickpeas, garlic, cumin seeds, and red pepper flakes. Season with salt and black pepper. Saute until crispy, about 10 minutes. Remove to a large serving bowl leaving any residual oil and seasoning in the skillet.

Add the chopped chard stems to the skillet and season to taste with salt and black pepper. Saute over medium-high heat until slightly softened, about 2 minutes. Add in the leaves and saute until wilted, about 30 seconds. Mix with the chickpeas.

Divide the chickpea mixture among serving bowls, then top with the halloumi and a dollop of the garlicky yogurt. Serve immediately.