- 1/ 2 cup canned chickpeas
- 2 1/ 2 tablespoons olive oil
- 1/ 2 teaspoons smoked paprika
- 1/ 2 teaspoons garlic powder
- 1 teaspoons dry thyme
- 1 yellow nectarine
- 3 slices halloumi
- 1 pint cherry tomatoes
- fresh, to garnish basil
- Salt and Pepper to taste
In a bowl mix drained chickpeas with 1 tbsp olive oil, smoked paprika, dry thyme, garlic powder and salt. Mix until well coated.
Heat a pan over high heat. Roast the chickpeas until golden and crispy, about 10 to 15 minutes. Set aside.
In the meantime, cut your nectarine into slices.
Heat another pan over medium-high heat with 1 tbsp olive oil. Place the nectarine and halloumi slices and grill them until golden, 2-3 minutes on each side.
Cut the cherry tomatoes into halves.
Assemble your plate : add crispy chickpeas, tomato halves, nectarine slices and grilled halloumi. Top with cracked black pepper, remaining olive oil and fresh basil leaves. Enjoy!