Mediterranean Chickpea & Halloumi Bake

Ingredient Notes

• Halloumi Cheese: You can typically find halloumi in the refrigerated section of your grocery store, often near feta and ricotta cheeses, or in the specialty cheese section. Traditionally, it’s made with goat or sheep milk, but nowadays it’s more commonly made with cow’s milk.
• Chickpeas: Also known as garbanzo beans, chickpeas are the heart of this dish. Make sure to rinse and drain them thoroughly. The drier they are, the crispier they’ll become during roasting.
• Vegetables: This recipe features a colorful mix of cherry or grape tomatoes, zucchini (yellow summer squash works great too!), red bell pepper (any color will do), and red onion. The tomatoes burst in the oven, creating a delicious saucy coating for the vegetables, chickpeas, and halloumi.
• Seasoning: We use a generous amount of garlic (3 cloves) for that wonderful garlicky flavor. Feel free to adjust the amount to your preference. You’ll also need dried oregano, salt, and pepper to bring out the best flavors.
• Extra-Virgin Olive Oil & Lemon Juice: Tossing everything with extra virgin olive oil and fresh lemon juice is essential. The oil helps the vegetables and chickpeas brown beautifully in the oven, while the lemon juice adds a vibrant, tangy flavor. Use freshly squeezed lemon juice for the best results – bottled juice simply doesn’t compare.
• Fresh Parsley: A sprinkle of freshly chopped parsley adds a pop of color and a burst of fresh flavor to the finished dish.

How to Make This Halloumi Sheet Pan Dinner

Prepare. Preheat your oven to 425ºF (220°C). This high temperature is key to achieving perfectly roasted vegetables and crispy halloumi. Lightly coat a large sheet pan with olive oil using oil spray or a mister. If you don’t have either, simply wet a paper towel with olive oil and rub it evenly over the surface of the pan.

Season. In a large bowl, combine the rinsed and drained chickpeas, chopped vegetables (tomatoes, zucchini, bell pepper, and red onion), olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Toss everything together thoroughly to ensure that all the ingredients are evenly coated with the seasonings. Transfer the mixture to the prepared sheet pan and spread it out in a single, even layer.

Roast. Place the sheet pan in the preheated oven and roast for 15 minutes. This initial roasting period allows the vegetables to begin to soften and develop their flavors.

Add the Halloumi. Remove the sheet pan from the oven. Dice the halloumi cheese into ½-inch cubes and gently stir them into the vegetable mixture on the pan, ensuring they are evenly distributed. Return the sheet pan to the oven and roast for another 25 minutes, or until the vegetables are tender and the halloumi cheese is golden brown on the outside and soft and chewy on the inside.

Serve. Remove the sheet pan from the oven and garnish with freshly chopped parsley. Serve immediately and enjoy the explosion of flavors!

Recipe Variations

This Mediterranean Chickpea and Halloumi Sheet Pan Dinner is incredibly versatile, so feel free to experiment with different ingredients and flavors to create your own unique version. Here are a few ideas to get you started:

• Add Olives: If you enjoy the briny flavor of olives, consider adding Kalamata olives to the sheet pan. Capers would also make a great addition.
• Experiment with Different Herbs: While fresh parsley adds a bright finish, you can easily substitute it with other fresh herbs like mint or basil.
• Use White Beans: For a softer texture, try using white beans instead of chickpeas. Add them to the sheet pan along with the halloumi, as they don’t hold their shape as well as chickpeas.
• Spice it Up: Add a pinch of red pepper flakes to the vegetables before roasting for a touch of heat. A drizzle of sriracha sauce after roasting would also be delicious.

Serving Ideas

This versatile sheet pan dinner can be enjoyed on its own or paired with a variety of sides to create a complete and satisfying meal. Here are a few serving suggestions:

• Grains: Prepare a batch of Instant Pot brown rice while the sheet pan dinner is roasting in the oven. Alternatively, try other grains such as Instant Pot farro, Israeli couscous, or regular couscous.
• Salad: Stay true to the Mediterranean theme and serve this halloumi sheet pan dinner with a refreshing chopped Greek salad.
• Chicken: While this recipe shines as a meatless main course, it can also be served as a flavorful side dish for chicken. Try pairing it with Greek chicken marinade or lemon butter chicken.
• Main Dish Salad: Toss the roasted sheet pan dinner with cooked orzo pasta and dress it with red wine vinaigrette or Greek dressing for a delicious and satisfying main dish salad. This is also a fantastic way to repurpose leftovers.

Storage & Reheating

Refrigerate: Transfer any leftover Mediterranean Chickpea & Halloumi Sheet Pan Dinner to an airtight container and store in the refrigerator for up to 3 to 4 days.

Freeze: While freezing this recipe is safe from a food safety perspective, the texture of the vegetables may not be as appealing after thawing. If you don’t mind the slight change in texture, transfer your leftovers to an airtight container or freezer bag and freeze for up to 3 months. For best results, thaw in the refrigerator overnight before reheating.

Reheat: For optimal results, reheat your leftovers in a 400ºF (200°C) oven until everything is heated through. You can also use your air fryer, microwave, or a skillet coated with nonstick spray over medium heat.

Recipe

Mediterranean Chickpea and Halloumi Sheet Pan Dinner

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By Rachel Gurk

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Servings: 4

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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.

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)

Instructions

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.

Nutrition

Calories: 535kcal, Carbohydrates: 45g, Protein: 27g, Fat: 29g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Sodium: 1769mg, Potassium: 898mg, Fiber: 13g, Sugar: 8g, Vitamin A: 2316IU, Vitamin C: 100mg, Calcium: 698mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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