Hot Honey Halloumi & Chickpea Pita Pockets

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 oz block halloumi cheese
• 1 (15 oz) can, drained canned chickpeas
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 3 Tbsp honey
• 1–2 tsp hot sauce (such as Frank’s or sriracha)
• 4 soft pocket-style pita breads
• 3 cups baby arugula or spinach
• 1/2 English cucumber
• 1 cup halved cherry tomatoes
• 1/4 small thinly sliced red onion
• 1/2 cup plain Greek yogurt
• from 1/2 lemon lemon zest and juice
• 2 Tbsp chopped fresh dill or mint

Instructions

1. 1Pat halloumi dry and slice into 1/3-inch thick planks. Pat chickpeas dry with a towel. Toss chickpeas with olive oil, paprika, cumin, and salt.
2. 2Heat a large nonstick or cast-iron skillet over medium-high. Add remaining oil. Sear halloumi 2–3 minutes per side until deep golden crust forms; transfer to a plate.
3. 3In the same skillet, add seasoned chickpeas and cook 4–5 minutes, shaking occasionally, until lightly blistered and fragrant.
4. 4Warm honey in a small bowl 10 seconds in microwave; stir in hot sauce to taste. Brush or drizzle the hot honey over the seared halloumi while still warm so it glazes.
5. 5Stir Greek yogurt with lemon zest, lemon juice, chopped herbs, and salt to make a quick herbed sauce.
6. 6Warm pitas in a dry skillet or microwave 20 seconds so they puff and open easily. Carefully split each into a pocket.
7. 7Spread a spoonful of herbed yogurt inside each pita. Stuff with arugula, cucumber slices, tomatoes, red onion, a few chickpeas, and 2–hot-honey halloumi.
8. 8Serve immediately while halloumi is still warm and squeaky. For packed lunches, keep components separate and assemble at midday so pita stays soft.