Crispy, smoky chickpeas and halloumi croutons elevate this salad to a filling, super satisfying meal! With a creamy pesto dressing, this is packed with amazing flavors and textures. It can be customized to your own preferences and served to almost anyone – who doesn’t love halloumi after all?
Preheat the oven to 200C / 390F. The first priority is to get the halloumi and chickpeas roasting - because you can prep everything else in the 20 minutes they are in the oven.
Put the halloumi cubes and chickpeas into a bowl with the smoked paprika, fennel seeds and olive oil. Toss to coat the halloumi and chickpeas with the oil and spices, then spread them on a baking sheet, and put in the oven, uncovered, for 20 minutes.
Now prep all of your other ingredients (lettuce, rocket, tomatoes, spring onions, avocado, chives) and throw them all in a salad bowl. (This is quickest when you use kitchen scissors for the leaves, chives and spring onion!)
Prep the dressing by whisking all of the ingredients together in a small bowl.
Pour the dressing over the salad and toss the salad to mix the dressing through.
Once the halloumi and chickpeas are ready, add them to the top, mix through and serve immediately.