Preparation
Rinse the chickpeas and mix them in a bowl with the olive oil. Spread them out on a baking sheet lined with parchment paper. They should make only one layer. On a corner of the baking sheet, place the whole red bell pepper as well.
Bake for 25 to 30 minutes. After 15 minutes, stir with a wooden spoon. The chickpeas should be golden brown.
Let cool completely on the baking sheet.
Remove the skin from the bell pepper and cut it into thin strips.
Wipe the Halloumi with paper towels, then cut it into 1 cm slices.
Pour 5 mm of oil into a large frying pan and heat over medium heat. Brown the halloumi for one minute on each side. Remove the pan from the heat, sprinkle the cheese with lemon juice and season with pepper.
In a salad bowl, place the salad leaves, bell pepper strips, roasted chickpeas, slices of fried halloumi and sprinkle with toasted sunflower seeds.
With Sigdal, dare healthy excess!
