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BBQ & Grill

Roasted Veggies with Halloumi & Chickpeas

This sheet-pan halloumi, chickpea and veggie recipe is perfect for a weeknight dinner with easy cleanup. Chickpeas and halloumi provide protein to make this dish filling and satisfying. Roasting everything on the same sheet pan creates crispy, caramelized bites that meld beautifully with the creamy yogurt spread underneath.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 2 teaspoons ground coriander
  • 2 teaspoons dried oregano
  • 1½ teaspoons smoked paprika
  • ½ teaspoon cracked black pepper
  • 1 (15-ounce) can no-salt-added chickpeas, rinsed and patted dry
  • 6 ounces halloumi cheese, cubed (½-inch; about 1½ cups)
  • 1 small red onion, cut into 8 wedges
  • 1 medium zucchini, cut into 1-inch pieces (about 2 cups)
  • 2 cups cherry tomatoes
  • 1 small yellow bell pepper, coarsely chopped (about ½ cup)
  • ¼ teaspoon salt plus ⅛ teaspoon, divided
  • ¾ cup whole-milk plain strained (greek-style) yogurt
  • 1 tablespoon finely chopped fresh mint, plus more for garnish
  • 1 medium clove garlic, grated (about ½ teaspoon)

Directions

  1. Preheat oven to 425°F with a rack in lower third position. Stir 6 tablespoons oil, 2 teaspoons coriander, 2 teaspoons oregano, 1½ teaspoons paprika and ½ teaspoon cracked pepper together in a small bowl. Toss dried chickpeas, cubed halloumi and onion wedges with 1½ tablespoons of the oil mixture on a large rimmed baking sheet until evenly coated; spread in an even layer. Roast until the cheese is browned and the chickpeas are starting to crisp, about 12 minutes. Stir and spread into an even layer.
  2. Combine zucchini pieces, 2 cups tomatoes, chopped bell pepper, and 1½ tablespoons oil mixture in a medium bowl; toss to coat. Spoon evenly over the chickpea mixture on the baking sheet. Roast until the vegetables are tender, about 10 minutes. Sprinkle with ¼ teaspoon salt.
  3. Meanwhile, stir ¾ cup yogurt, 1 tablespoon mint, the grated garlic, 1½ tablespoons oil mixture and the remaining ⅛ teaspoon salt together in a small bowl. Spread the yogurt mixture evenly over 4 plates, then top with the chickpea mixture. Drizzle with the remaining 1½ tablespoons oil mixture. Garnish with additional mint, if desired.