Peach, Roasted Chickpeas and Halloumi Cheese Salad

30 ml olive oil

1 lower sodium chickpeas, drained and rinsed

2 ml paprika

5 ml dried thyme

5 ml garlic powder

3 peaches, sliced in wedges

½ halloumi cheese, sliced

500 ml cherry tomatoes, halved

1 ml dried basil

15 ml lemon juice (about ½ lemon)

In a non-stick pan, add 15 mL (1 tbsp) of olive oil and toast the chickpeas over medium-high heat for 10 minutes or until golden.

Pour into a large bowl and toss with the paprika, thyme, and garlic powder.

Pre-heat a grill pan or BBQ to medium-high heat. Grill peaches and halloumi cheese for 3 minutes to warm through, until there are grill marks.

Dice the halloumi cheese into smaller pieces and add to the bowl with spiced chickpeas along with the grilled peaches.

Stir in the tomatoes, dried basil, and lemon juice. Coat with the remaining 15 mL (1 tbsp) of olive oil.