Haloumi and Chickpea salad

250g of dried chicpeas, soaked overnight in cold water and drained
2 cinnamon sticks
100mL of extra virgin olive oil
1 small brown oinon, finely sliced
3 cloves of garlic, finely chopped
salt and pepper
1 bunch of silverbeet or swiss chard trimmed and finely shredded
180g of haloumi
1 tbsp of dukkah
3 sprigs of dill, chopped
1 lemon juiced, plus 1/2 a lemon thinly sliced and cut into triangles
lemon wedges to serve

1. Bring a medium saucepan of water to the boil, and chickpeas and cinnamon sticks and cook over medium heat for 1-1 1/2 hours or until chickpeas are tender. Drain and discard chickpeas.
2. Heat 80mL of oil in a deep frypan over a low heat and cook oinon and garlic for 10 minutes. Season with salt and pepper, add silverbeet and cook for a further 20 minutes. Add chickpeas and cook for a further 5 minutes.
3. Heat remaining oil in a non-stick frypan over a medium heat and cook pieces of haloumi for 2-3 minutes, turning often until golden.
4. Sprinkle with dukkah, add haloumi to chickpea mixture with dill, lemon juice, lemon triangles. Stir to combine. Serve with lemon wedges.