Maple Halloumi Chickpea Bowl

For the chickpeas

• 1 cup chickpeas
• drizzle of olive oil
• ½ tbsp maple syrup
• sprinkle of sea salt
• 1 tsp paprika

For the halloumi

• halloumi
• 1 tbsp maple syrup
• sprinkle of chili flakes

For the dressing

• 1–2 tbsp olive oil
• sprinkle of sea salt
• 1–2 tbsp chopped dill

Other ingredients

• quinoa
• salad mix
• cherry tomatoes
• olives
• cucumber

chickpeas

1. Preheat oven to 180°C
2. Wash and drain the chickpeas.
3. Transfer the chickpeas to a lined baking tray and pat dry.
4. Drizzle olive oil and maple syrup on top and season generously.
5. Bake for 25-30 minutes, until golden and crisp.

halloumi

1. On low-medium heat, drizzle olive oil into the frypan.
2. Add the halloumi to the pan.
3. Drizzle the maple syrup onto the halloumi and add the chili flakes.
4. Fry the halloumi for 2 minutes on each side, until golden.
5. Remove the halloumi from the pan and set aside.

quinoa

1. Rinse quinoa well, then cook 1 cup quinoa with 2 cups water by bringing to a boil, covering, and simmering for 12–15 minutes until liquid is absorbed.
2. Remove from heat, rest 5 minutes, then fluff with a fork.

Assembly

1. Assemble the bowl with all the ingredients. Drizzle the dressing over the bowl and enjoy.