Halloumi Chickpea Cucumber Pita Bowls

Ingredients

• 2 Can canned chickpeas, rinsed and drained - 2 (15-ounce cans), rinsed and drained
• 6 Ounce halloumi cheese, sliced 1/4 inch thick - 6 (ounces), sliced 1/4 inch thick
• 1 Each English cucumber, diced - 1 (large), 1 large cucumber
• 2 Cup grape tomatoes, halved - 2 (cups), halved
• 6 Cup romaine lettuce, chopped - 6 (cups), chopped
• 4 Count whole wheat pita bread, cut into wedges - 4 (pitas), cut into wedges
• 3 Tablespoon extra-virgin olive oil - 3 (tablespoons)
• 2 Tablespoon lemon juice - 2 (tablespoons)
• 1 Teaspoon dried oregano - 1 (teaspoon)
• 0.5 Teaspoon garlic powder - 1/2 (teaspoon)
• 0.5 Teaspoon kosher salt - 1/2 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)

Instructions

1. Prep the vegetables and pita

   1. *Prep the vegetables and pita*: dice the cucumber, halve the tomatoes, chop the romaine, cut the pitas into wedges, rinse and drain the chickpeas, and slice the halloumi into *1/4-inch-thick pieces*.

2. Mix the chickpea-cucumber mixture

   2. In a mixing bowl, combine the chickpeas, cucumber, tomatoes, olive oil, lemon juice, oregano, garlic powder, salt, and black pepper; *toss gently* until the chickpeas and vegetables are *evenly coated*.

3. Toast the pita

   3. Heat a large nonstick skillet over medium heat and add the pita wedges; *toast for 1 to 2 minutes per side* until *warm and lightly crisp*, then remove them from the skillet.

4. Sear the halloumi

   4. Add the halloumi slices to the same skillet and cook over medium heat for *1 to 2 minutes per side* until *golden brown and softened*.

5. Assemble and serve

   5. Divide the romaine among 4 bowls, then top with the chickpea-cucumber mixture, toasted pita wedges, and seared halloumi; *serve immediately* while the halloumi is *warm and tender*.