Chickpea Halloumi Tacos
These yummy vegetarian tacos are filled with herb-spiced roasted chickpeas and halloumi plus a zesty cucumber salsa accented with fresh dill.
In medium bowl, toss together cucumber, sun-dried tomatoes, red onion, lemon juice, oil, dill, salt and pepper until combined. Let stand for 10 minutes.
Meanwhile, preheat oven to 450°F.
In another medium bowl, toss together chickpeas, halloumi, olive oil, za’atar seasoning and Italian seasoning until coated. Arrange on unlined baking sheet.
Roast, stirring occasionally, for 15 to 20 minutes or until golden brown and crispy. (Alternatively, preheat air fryer to 400°F according to manufacturer’s instructions. Add chickpea and halloumi mixture to air-fryer basket and air-fry, tossing halfway through, for 12 to 15 minutes or until golden brown and crispy.)
Meanwhile, warm tortillas according to package directions.
Divide chickpea and halloumi mixture among tortillas and top with cucumber salsa.
Tip: If using oil-packed sun-dried tomatoes, drain oil from sun-dried tomatoes, and substitute olive oil in Step 1 with an equal amount of the oil from the jar of sun-dried tomatoes. If sun-dried tomatoes are not packed in oil and are not pliable, soak in hot boiling water for 5 minutes, then drain.