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6 tablespoons extra-virgin olive oil
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2 teaspoons ground coriander
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2 teaspoons dried oregano
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1½ teaspoons smoked paprika
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½ teaspoon cracked black pepper
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1 (15-ounce) can no-salt-added chickpeas, rinsed and patted dry
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6 ounces halloumi cheese, cubed (½-inch; about 1½ cups)
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1 small red onion, cut into 8 wedges
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1 medium zucchini, cut into 1-inch pieces (about 2 cups)
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2 cups cherry tomatoes
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1 small yellow bell pepper, coarsely chopped (about ½ cup)
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¼ teaspoon salt plus ⅛ teaspoon, divided
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¾ cup whole-milk plain strained (Greek-style) yogurt
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1 tablespoon finely chopped fresh mint, plus more for garnish
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1 medium clove garlic, grated (about ½ teaspoon)
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.
Nutrition Information
187
Calories
29g
Carbohydrates
17g
Protein
402mg
Potassium
9g
Fiber
15g
Sugar
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