Soak the paneer in recently boiled water so that it softens.
Add the sliced garlic and a tbs of regular olive oil to a small pan and simmer over gentle heat1.
Once the garlic begins to crisp and turn a light golden colour, turn off the heat. Here’s how golden you want it to get; any darker is burnt, and will taste bitter.
Drain the garlic chips on a kitchen paper. Retain the oil.
To make the dressing: Add 2 tsps of lime juice, a pinch of salt, and ¼ tsp freshly ground pepper to the garlic infused oil and whisk until it emulsifies. Taste and add more salt if needed!
Drain and crumble the paneer into a bowl; add salt, 2 tsps of lime juice and stir gently.
Combine the cucumber, boiled chickpeas3, green onion and chopped dill in a large mixing bowl; stir and pour the dressing over2.
Next add the crumbled paneer, a tbs of thick, preferably Greek, yogurt and stir gently.
Top with the crispy garlic chips, drizzle with a 1 – 2 tsps of extra virgin olive oil and serve.