Sent1's Summer Chickpea Salad

Ingredients for 4 servings:

• 1 zucchini or eggplant
• 1 pomegranate
• 1 mango(s)
• 1 bell pepper(s), red
• 300 g chickpeas from the can
• 2 spring onions
• 200g halloumi
• 2 mint leaves
• 6 tbsp olive oil
• 2 tbsp honey
• 4 tbsp lemon juice
• 3 tbsp apple cider vinegar
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

modern, summery

Wash and slice the zucchini, then chop the mango and cut into bite-sized pieces. Wash the bell peppers and spring onions and cut into bite-sized pieces. Drain and wash the chickpeas. Remove the seeds from the pomegranate and put everything in a bowl. Mix the dressing. To do this, combine olive oil, honey, lemon juice, and apple cider vinegar with salt and pepper. Pour the dressing over the ingredients and let it sit in the fridge for at least 2 hours. Slice the halloumi and fry in the pan with the zucchini until lightly golden. Garnish the salad with mint (you can also omit it) and serve on a plate. Then place the halloumi and zucchini on top.