Chickpea Halloumi Corn Salad With Honey Cilantro Dressing | Jenny & Buck’s Recipes | Umami

Ingredients

• •2 cups arugula
• •6 cups water
• •1 cup white quinoa
• •1 teaspoon powdered veggie stock
• •400g canned chickpeas, drained and rinsed
• •3 corn cobs, husks removed
• •1 lebanese cucumber, diced
• •1 large mango, diced
• •3/4 cup cilantro, roughly chopped
• •1 large avocado, diced
• •200g halloumi cheese, cut into cubes or strips
• •1 tablespoon extra virgin olive oil
• •1 teaspoon honey
• Dressing:
• •1/4 cup olive oil
• •1 limes, juiced
• •1 jalapeño, deseeded and finely chopped
• •1 tablespoon coriander, finely chopped
• •1 tablespoon honey
• •1/2 tsp ground cumin