Greek Halloumi & Crispy Chickpea Frittata with Charred Zucchini & Fresh Herb Salad

Ingredients

• 10 whole large eggs, room temperature for fluffier texture
• 8 oz halloumi cheese, sliced into ¼-inch thick planks
• 1 1/2 cups canned chickpeas, drained, patted dry, and tossed with 1 tbsp olive oil, ½ tsp smoked paprika, ¼ tsp garlic powder, sea salt & pepper
• 2 medium zucchini, sliced into ½-inch thick rounds
• ½ medium red onion, thinly sliced
• ¼ cup feta cheese, crumbled
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh oregano, chopped, or 1 tsp dried
• 3 tbsp fresh lemon juice, freshly squeezed
• 4 tbsp extra virgin olive oil, divided for cooking
• 1 tsp sea salt
• ½ tsp black pepper
• 1 cup cherry tomatoes, halved, for salad
• 1 cup cucumber, diced, for salad
• ½ cup Kalamata olives, pitted and halved

Instructions

1. 1

   Preheat oven to 400°F. Spread dried chickpeas on a baking sheet, toss with 1 tbsp olive oil and spices (smoked paprika, garlic powder, salt, pepper). Roast for 15-18 minutes, stirring halfway through, until golden and crispy. Set aside.

2. 2

   While chickpeas roast, heat 1 tbsp olive oil in a large oven-safe skillet (10-12 inch) over medium-high heat. Add zucchini rounds in a single layer and cook 3-4 minutes per side until golden and tender. Remove and set aside.