🧀 Crispy Chickpea & Halloumi Sheet Pan with Tahini-Yogurt Drizzle
⏱ Time
Prep: 10 minutes
Cook: 20–25 minutes
Total: 30–35 minutes
🍽 Servings
2–3 servings
🛒 Ingredients
For the Sheet Pan
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1 can (400g) chickpeas, drained & rinsed
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200–225g halloumi, sliced or cubed
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1 red bell pepper, sliced
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1 zucchini, sliced
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1 red onion, wedges
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp cumin powder
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½ tsp garlic powder
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½ tsp black pepper
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Salt to taste
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½ tsp chili flakes (optional)
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1 tbsp lemon juice
For Tahini-Yogurt Drizzle
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½ cup plain Greek yogurt
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2 tbsp tahini
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1 small garlic clove, grated
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1–2 tbsp lemon juice
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2–3 tbsp water (to thin)
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Salt to taste
Garnish (Optional)
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Fresh parsley or cilantro
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Sesame seeds
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Pomegranate seeds
👩🍳 Instructions
1️⃣ Preheat Oven
Preheat your oven to 200°C (400°F). Line a sheet pan with parchment paper.
2️⃣ Season Everything
In a large bowl, add chickpeas, bell pepper, zucchini, and onion.
Drizzle with olive oil and add paprika, cumin, garlic powder, salt, pepper, and chili flakes. Toss well.
3️⃣ Arrange on Sheet Pan
Spread the veggies and chickpeas evenly.
Add halloumi slices on top.
4️⃣ Bake
Roast for 20–25 minutes, flipping halfway, until:
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Chickpeas are crispy
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Halloumi is golden
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Veggies are roasted
Finish with a squeeze of lemon juice.
5️⃣ Make the Drizzle
Whisk together yogurt, tahini, garlic, lemon juice, salt, and water until smooth and pourable.
6️⃣ Serve
Drizzle the sauce over the hot tray bake. Garnish and enjoy!
❓ Q & A
Q: Can I make this vegan?
Yes! Replace halloumi with:
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Firm tofu
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Vegan feta
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Extra mushrooms
Q: How do I make chickpeas extra crispy?
Pat them completely dry before seasoning and roasting.
Q: Can I air-fry this?
Yes!
Air fry at 190°C for 12–15 minutes, shaking halfway.
Q: What can I serve this with?
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Pita bread
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Quinoa
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Couscous
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Flatbread wraps
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Rice bowls
Q: How long does it stay fresh?
Store in an airtight container for 2–3 days in the fridge.