High-Protein Chickpea and Halloumi Salad

In a large mixing bowl, combine the baby spinach, diced cucumber, halved cherry tomatoes, and rinsed chickpeas.

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper to create the dressing.

Heat a non-stick skillet over medium-high heat without any oil (halloumi releases its own fats). Place the halloumi slices in the pan and sear for 2-3 minutes per side until golden brown and crispy.

Pour half of the lemon dressing over the salad greens and chickpeas, tossing gently to combine.

Divide the dressed salad between two plates or bowls. Top each with the warm seared halloumi slices and fresh chopped mint.

Drizzle the remaining dressing over the halloumi and serve immediately.