Chickpea, Haloumi and Pita Bread Salad

Cook Time 1 hour plus overnight soaking

Servings 4

Ingredients

1 cup dried chickpeas, soaked overnight

½ bunch parsley, picked

½ bunch mint, picked

3 spring onions, finely sliced into rounds 

4 dates, pitted and chopped

225g of Greek haloumi, roughly chopped

2 pitas, torn

1 tsp dried oregano

½ tsp allspice 

Salt

Dressing

1 tsp honey

Zest and juice ½ lemon

1 long red chilli, seeds removed chopped

1 clove garlic, minced

3 tbsp olive oil, plus an extra tablespoon for roasting

Method

Drain the soaked chickpeas and place in a pot and cover with lots of water. Bring to the boil then turn the heat down to low and cook for 1.5-2 hours until tender. Season with salt and use a slotted spoon to remove chickpeas for the salad.

Preheat the oven to 180°C. Place the torn pita and haloumi onto a tray and drizzle over oil. Add the allspice, oregano and salt and roast in the oven for 10-15 minutes until golden.

Combine the dressing ingredients together with salt and pepper.

To assemble the salad combine the chickpeas, warm haloumi and pita, herbs, dates and dressing. Toss and serve.