@MishkaMakesFood great recipe!

Ingredients

• 8 oz Halloumi Cheese (Slice into 1/2‑inch pieces; firm cheese that holds up to searing)
• 1 can (15 oz) Canned Chickpeas (Drain and rinse well)
• 1 can (15 oz) Canned Corn Kernels (Drain; adds sweet crunch)
• 1/2 cup Jarred Roasted Red Peppers (Slice into strips; can use whole peppers from jar)
• 1/4 cup Pepperoncini Peppers (Slice; mild tangy heat)
• 2 tbsp Olive Oil (Divided: 1 tbsp for searing, 1 tbsp for dressing)
• 2 tbsp Lemon Juice (Freshly squeezed if possible)
• 1/2 tsp Salt (To taste)
• 1/4 tsp Black Pepper (Freshly ground if possible)
• 2 tbsp Fresh Parsley (Chopped; optional garnish)

Instructions

1. Prepare Canned Ingredients

   Open the chickpeas, corn, roasted red peppers, and pepperoncini. Drain and rinse the chickpeas and corn; set aside. Slice the roasted red peppers and pepperoncini if not already sliced.

   Time: PT5M

2. Slice Halloumi

   Pat the halloumi dry with paper towels, then slice into 1/2‑inch thick pieces.

   Time: PT2M

3. Sear Halloumi

   Heat the non‑stick skillet over medium‑high heat. Add 1 tbsp olive oil, then place the halloumi slices in a single layer. Cook 2 minutes per side until golden brown and slightly crispy.

   Time: PT5M

   Temperature: Medium‑high (≈350°F pan surface)

4. Assemble the Salad

   In the large mixing bowl combine the drained chickpeas, corn, sliced roasted red peppers, pepperoncini, and the seared halloumi pieces. Drizzle the remaining 1 tbsp olive oil and lemon juice over the top, then season with salt and black pepper. Toss gently until everything is evenly coated.

   Time: PT5M

5. Garnish and Serve

   Sprinkle chopped fresh parsley over the salad for color and freshness. Serve immediately or store in an airtight container for later.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

30g

Fat

10g

Fiber

6g