Make the dressing: In a small bowl or jar combine garlic, lemon juice, vinegar, sumac, and salt. Whisk or shake well to combine. Add olive oil and shake or whisk until fully combined. Set aside.
In a small bowl toss the chickpeas with 1/2 of the dressing. Set aside.
Heat a small cast iron skillet over medium-high heat. Brush the slices of halloumi cheese with a little olive oil. Add to skillet and cook for 1-2 minutes on each side or until crusty and brown. Remove from pan and set aside.
Assemble salad: Pile arugula and fresh herbs on plates. Add chickpeas, cucumber, tomato, and olives. Drizzle with more dressing and finish with warm halloumi cheese. Eat immediately.
MAKE AHEAD TIPS:
Make the dressing ahead of time - it will keep in the fridge for 5-7 days just shake before each use (it also needs to come to room temperature)
Toss the chickpeas in the dressing and keep in the fridge for quick salads throughout the week.
Sear halloumi cheese in the moment - trust me you want it fresh and warm!!
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