A delightful mix of Mediterranean-inspired flavors make up this elegant salad. This salad is excellent on it’s own as a main course or with a simply prepared protein such as grilled chicken.
Ingredients
- 14 oz garbanzo beans, roasted
- 1 cup cooked pearl couscous
- 4 cups arugula
- 1/2 cucumber, sliced
- 1 cup grape tomatoes, sliced
- 8 oz. halloumi, cubed and pan fried
- 1/4 cup sliced greek olives
Dressing Ingredients
- 1/4 cup lemon juice
- 1/3 cup olive oil
- 1 tbsp dijon mustard
- 2 cloves minced garlic
- salt and pepper to taste
Garbanzo Beans Instructions
Preheat oven to 400. Drain and rinse 14 oz of chickpeas and pour onto a baking sheet (cover sheet in parchment if you wish. Top with 1.5 tbsp avocado oil, 1.5 tbsp sumac and 1 tsp salt. Stir it around a bit with a spatula and bake for 30 minutes, stirring a few times as they bake. Remove from oven and allow to cool for at least 10 minutes before adding to salad.
Salad Instructions
Cook couscous according to packaging instructions to yield about 1 cup. Cut halloumi into cubes and pan fry until golden brown. You will want to use a nonstick or lightly oiled pan to prevent sticking. If it does stick, there are pros and cons. You will get to experience to joy of scraping little burnt cheese bits off the pan. They are the most delicious, but whatever goes directly in your mouth doesn’t make it in the salad.
Slice up your tomatoes and cucumbers and start throwing (or artfully arranging) everything into a salad bowl. Whisk or shake your dressing ingredients together and pour onto your salad, slowly, while tossing. Start with about 1/3 of the mixture, and add more as desired!
Buon Appetito!