Mediterranean Chickpea and Halloumi Sheet Pan Dinner

At a glance

What stands out: Briny halloumi cheese, chickpeas, a rainbow of veggies, and Greek-inspired seasonings make this Mediterranean chickpea and halloumi sheet pan dinner a knock-your-socks-off vegetarian weeknight meal.

How long it takes: 1 hour
Equipment you’ll need: bowl, sheet pan
Servings: 4

Ready to Fall in Love with Halloumi?

Halloumi is pretty unique in the cheese world. Stick a block of cheddar in the oven and twenty-five minutes later, you’d have a cheesy puddle. In contrast, when you roast halloumi, the cheese will become browned and lightly crispy, while the inside is soft and chewy. It’s pretty magical! (we love using it for grilled halloumi kebabs, too!)

And because everything cooks on one pan, it solves the “we want something rich but we also want zero dishes” problem beautifully.

What makes it special:

• Meatless without feeling “light”: This Mediterranean chickpea & halloumi sheet pan dinner joins the ranks of our tofu sheet pan dinner with peanut sauce and sheet pan breakfast tostadas—rich one-pan recipes that make getting a meatless meal on the table a breeze!
• Big Mediterranean flavor: Bright lemon, briny halloumi, garlic, oregano — the whole rich Greek vacation vibe.
• A true all-in-one meal: Protein from chickpeas and halloumi, plus all those veggies, means you’re full and happy without adding a single side. (Of course, you can add something else if you’d like—this yellow rice would be reliable!)
• Ridiculously straightforward: Chop, season, roast, add cheese, roast again. One pan. Done.

What goes in

• Halloumi cheese: Some grocery stores sell halloumi in the refrigerator case alongside feta and ricotta, while others sell it in the specialty cheese case. It’s traditionally made with goat or sheep milk but now you’ll find that it’s more often made with cow’s milk.
• Chickpeas: You may know them as garbanzo beans. Rinse the canned beans well, then drain them. The drier they are, the crispier they’ll get when roasted.
• Vegetables: The medley of vegetables includes cherry or grape tomatoes, a zucchini squash (yellow summer squash is fine, too), red bell pepper (any color works), and red onion. The small tomatoes burst and get jammy in the oven, creating a saucy coating for the veggies, chickpeas, and halloumi.
• Seasoning: We use 3 cloves of garlic for lots of garlicky flavor but feel free to adjust the amount to your liking. You’ll also need dried oregano, salt and pepper.
• Extra-virgin olive oil & lemon juice: Everything gets tossed with extra virgin olive oil and fresh lemon juice before roasting. The oil helps the veggies and chickpeas get browned and crispy in the oven, and the lemon juice adds vibrant flavor. Be sure to use freshly squeezed lemon juice; bottled lemon juice is flat in comparison.
• Fresh parsley: We like to toss a handful of freshly chopped parsley on the roasted meal for a pop of color and fresh flavor.

Peggy Said:

“So rich!! The flavors were reliable! Thank you!”

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How it comes together

Prepare. Preheat your oven to 425ºF. Preheating the oven is essential to the success of this recipe. Coat a sheet pan with olive oil, either with oil spray or a mister. If you don’t have one, you can wet a paper towel with oil and rub that over the sheet pan to lightly coat it.

Season. Add the chickpeas and veggies to a large bowl with the olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss to coat, then transfer to the prepared pan, spreading everything out on the pan evenly.

Roast. Place the pan in the oven and bake for 15 minutes.

Add the halloumi. Stir the diced halloumi into the vegetable mixture on the pan, and roast for 25 minutes more, or until the veggies are tender and the halloumi is golden on the outside.

Serve. Garnish with parsley and serve immediately.

Ways to change it

• Add olives. We're not a fan of Kalamata olives, but if you are, they’ll make a fantastic, briny addition to this Mediterranean sheet pan dinner. Capers would go well, too.
• Garnish with a different herb. If you happen to have fresh mint or basil on hand and want to use them up, they’d be great swaps for the parsley!
• Use white beans instead of chickpeas. Add them with the halloumi instead of with the vegetables. They have a softer texture and won’t retain their shape as well as chickpeas.

Serving Ideas

• Grains. Make a batch of Instant Pot brown rice while the sheet pan dinner bakes in the oven, or try a different grain or pasta. Hearty Instant Pot farro would be excellent, or try Israeli couscous or regular couscous.
• Salad. Keep with the Mediterranean vibes and serve this halloumi sheet pan dinner alongside chopped Greek salad!
• Chicken. We love this recipe as a meatless dinner, but you can make it as a side for chicken with Greek chicken marinade or lemon butter chicken.
• Main dish salad. Toss the sheet pan dinner with cooked orzo, and add red wine vinaigrette or Greek dressing to make an memorable main dish salad. This is also a great way to re-purpose leftovers!

Keeping leftovers

Refrigerate: Transfer leftover Mediterranean chickpea & halloumi sheet pan dinner to an airtight container and refrigerate for 3 to 4 days.

Freeze: It’s safe to freeze this recipe from a food safety perspective, but the texture of the veggies isn’t as great the second time around. If this doesn’t bother you, transfer your leftovers to an airtight container or freezer bag and freeze for up to 3 months. For even reheating, thaw in the refrigerator first.

Reheat: For best results, reheat your leftovers in a 400ºF oven until everything is warmed through. You can also use your air fryer, microwave or a skillet coated with nonstick spray, set over medium heat.

• Yield: 4
• Prep: 20 minutes
• Cook: 40 minutes
• Total: 1 hour

Ingredients

• 2 cans (15 ounces each) chickpeas (rinsed and drained)
• 1 pint cherry or grape tomatoes ( 10 to 12 ounces)
• 1 ½ cups sliced zucchini, cut into ½-inch half-moons ( 1 medium zucchini)
• 1 red bell pepper, cut into 1-inch pieces
• 1 cup sliced red onion, cut into ½-inch wedges ( ½ onion)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• ¾ teaspoon kosher salt (plus more to taste)
• ½ teaspoon freshly ground black pepper
• 8 ounces halloumi cheese, cut into ½-inch cubes
• ¼ cup chopped fresh parsley (for garnish)

Method

1. Preheat oven to 425°F and spray a large sheet pan with olive oil.
2. In a large bowl, combine the chickpeas, cherry tomatoes, zucchini, bell pepper, and red onion.
3. Drizzle with the olive oil and lemon juice, then sprinkle with garlic, oregano, salt, and pepper. Toss until well-coated, arrange in a single, even layer on the sheet pan.
4. Roast for 15 minutes.
5. Remove the pan from the oven, scatter the halloumi cubes across the vegetables, and gently stir.
6. Return to the oven and roast until the halloumi is golden and the vegetables are tender, about 25 minutes.
7. Garnish with parsley and serve immediately.

Notes

Halloumi: Look for halloumi cheese in the dairy case or with the specialty cheese. Sometimes it’s called grilling cheese. Halloumi is a firm briny cheese with a high melting point. The roasted cheese will get golden brown on the outside and be chewy, with almost a squeaky texture, on the inside.

Variations: Feel free to tweak the recipe to your liking. Any type of summer squash can be used, as well as any color bell pepper. The amount of garlic can be increased or decreased. Instead of parsley, consider fresh basil or fresh mint.

Storage: Transfer any leftovers to an airtight container and refrigerate for 3 to 4 days. It can also be frozen for up to 3 months but the texture of the vegetables won’t be as good. Reheat in a 400ºF oven until everything is warmed through. You can also use your air fryer, microwave or a skillet over medium heat.