Sauteed Chickpeas with Tomato, Basil, and Halloumi
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Salad, Vegetarian
Servings: 4
Author: Jess Smith via Inquiring Chef
- 2 tsp. olive oil
- 1/2 an onion, chopped
- 4 oz (about 120 grams) Halloumi, diced
- 1 cup cherry tomatoes, halved
- 1 16- oz bag of chickpeas cooked and drained (about 6 cups)
- juice from 1/4 of a lemon (about 2 tsp. of juice)
- 1 handful of basil leaves, roughly chopped
- salt and pepper
Heat olive oil in a large pan over medium-high heat. Add onion and halloumi and cook, stirring frequently, until onions are tender and halloumi turns golden brown, about 5 minutes. Add cherry tomatoes, pressing gently to release their juice. Cook until tomatoes start to sizzle and caramelize, about 5 minutes more. Add chickpeas and cook until heated through. Remove from heat and add lemon juice, basil, and salt and pepper to taste. Serve warm or at room temperature.