Mediterranean Chopped Salad with Pan-Fried Halloumi Croutons

1. Drain and rinse the chickpeas and cannellini beans. 
2. Core and cube the avocado. Wash and halve or quarter the cherry tomatoes. Cube the mini cucumbers.
3. In a large bowl, combine the drained chickpeas, cannellini beans, cubed avocado, halved/quartered cherry tomatoes, sun-dried tomatoes, cubed mini cucumbers, and chopped fresh cilantro.
4. For the vinaigrette: In a separate small bowl or jar, whisk or shake together the pressed garlic, fresh lemon juice, Dijon mustard, honey, sea salt, ground black pepper, and dried thyme or oregano until well combined.
5. For the pan-fried halloumi: Slice the Halloumi cheese into 2-inch squares. Bring a pan to medium/high heat and add the 3 tablespoons of olive or avocado oil. Cook the Halloumi for approximately 2 minutes per side, until a beautiful golden brown crust forms.
6. Add the pan-fried halloumi to the salad bowl. Pour the dressing over the salad and toss to combine. Enjoy every bite!