Ingredients:

• 1 10oz container cherry tomatoes, halved
• 1 8oz container hummus
• 2 cucumbers, peeled and sliced in rounds
• 1 6oz package marcona almonds with olive oil and sea salt
• 2 green bell peppers, seeds removed and sliced in thin strips
• 1 12oz container tzatziki sauce
• 1 7oz container pita bread bites (we like Stonefire Naan Dippers)
• 1 .5lb container fresh green olives 
• 1 batch of roasted chick peas (recipe linked below)
• 1 8oz package of halloumi cheese
• 1/2 tbsp olive oil to cook the halloumi

Instructions:

1. Cook chickpeas by following this recipe. While the chick peas are cooking, prepare all vegetables for the platter. 
2.  Then, cook the Halloumi. To cook the Halloumi, slice the block of Halloumi into about 1/4 inch thick strips. Drizzle the olive oil in the skillet and heat to medium heat. After the olive oil is warm, place the Halloumi strips on the skillet. Let the first side cook for a few minutes, until it is lightly browned, then flip it over and do the same for the other side. Remove the cooked slices from the skillet and set aside to cool before placing on the platter. 
3. To start putting together the platter, place four small bowls on the platter. After the small bowls are placed, fill each one with the following: tzatziki, marcona almonds, olives, and hummus. 
4. After the small bowls are filled, you can start to style the rest of the platter. There is not really a wrong way to do it – you can follow my picture or create your own design. My only big recommendation for placement is to try to keep the bread away from the really wet vegetables (e.g. tomatoes and cucumbers).