Description
A delicious and healthy roasted chickpea and halloumi dish perfect for a weeknight dinner.
Ingredients
Scale
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 1 pint cherry or grape tomatoes
- 1 ½ cups sliced zucchini, cut into ½-inch half-moons
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup sliced red onion, cut into ½-inch wedges
- 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
- Preheat oven to 425°F and spray a large sheet pan with olive oil.
- In a large bowl, combine the chickpeas, cherry tomatoes, zucchini, bell pepper, and red onion.
- 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.
- Roast for 15 minutes.
- Remove the pan from the oven, scatter the halloumi cubes across the vegetables, and gently stir.
- Return to the oven and roast until the halloumi is golden and the vegetables are tender, about 25 minutes.
- Garnish with parsley and serve immediately.
Notes
- This dish is best served warm.
- Feel free to add any other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg