Crispy Chickpea Bowl with Lemon Yogurt

Ingredients · per serving

• ½ medium Cucumber
• 1 medium Lemon
• 3 tbsp Fresh parsley
• to taste Black pepper
• 2 cloves Garlic
• 1 tbsp Fresh dill
• 3 tbsp Olive oil
• 150 g Halloumi
• 100 g Greek yogurt
• ½ tsp Sumac
• 1 tsp Ground cumin
• 2 tbsp Fresh mint
• 100 g Cherry tomatoes
• 75 g Long-grain rice
• 400 g Tinned chickpeas
• to taste Salt
• 1 tsp Smoked paprika
• ½ tsp Garlic powder

Instructions

1. Heat the oven to 220°C/200°C fan. Drain the chickpeas, pat completely dry. Toss with 1 tbsp olive oil, smoked paprika, ground cumin, garlic powder, salt and pepper.
2. Spread on a baking tray, roast 22-25 min, shaking the tray once, until deeply crispy.
3. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat. Stir in chopped parsley and a drizzle of olive oil.
4. Mix the lemon yogurt: Greek yogurt, lemon juice, minced garlic, salt and pepper.
5. Slice the halloumi into 1cm slabs. Pat dry. Heat 1 tsp olive oil in a non-stick pan over medium-high heat. Fry 90 sec per side until deep gold.
6. Halve the cherry tomatoes. Tear the herbs (mint, parsley, dill). Slice the cucumber.
7. Build the bowls: rice as base. Top with crispy chickpeas, grilled halloumi, cherry tomatoes, cucumber. Pile herbs on top. Drizzle lemon yogurt generously. Lemon wedge and a sprinkle of sumac.

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