I’ve been making a version of this salad for years, because chickpeas, halloumi, red onion and lemon are a magic combination, with either flat-leaf parsley or coriander for a herby lift. But it’s far too nice just to have as a side salad: add carbs in the form of giant cous cous and you’ll have enviable lunchboxes with only 10 minutes’ hands-on work.