Roasted chickpeas, grilled cheese combine for a robust salad
Roasted chickpeas can be a surprisingly meaty snack. They also can be a delicious addition to grain and fresh salads, adding a savory, crunchy component to an otherwise humdrum dish.
In this case, we start by roasting canned chickpeas after tossing them with olive oil, smoked paprika and cumin seeds. Next up, we sear long sticks of halloumi, a Greek cheese that can be heated without melting (try it on the grill this summer). The whole thing is combined with a lemony dressing, cooked and cooled farro and chopped roasted red peppers.
The result is a robust salad that is just right for spring. Want to make it more of a meal? Add some cooked shrimp.
• Alison Ladman is a chef, food writer and recipe developer for The Associated Press. She also owns The Crust and Crumb Baking Company in Concord, New Hampshire.