Halloumi Chickpea Sheet Pan with Harissa Yogurt

Halloumi, chickpeas, bell peppers, and red onion roast until browned, then get finished with creamy harissa yogurt for an easy vegetarian sheet-pan dinner.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 8 oz halloumi cheese
• 1 15-ounce can chickpeas
• 2 medium bell peppers
• 1 medium red onion
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup plain greek yogurt
• 1 tablespoon harissa paste
• 1 tablespoon lemon juice

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. (about 5 min) — 425°F
2. Drain and rinse the chickpeas, then pat them dry. Cut the halloumi into 1-inch cubes. Slice the bell peppers and red onion into 1-inch pieces. (about 8 min)
3. Toss the chickpeas, bell peppers, red onion, olive oil, salt, and pepper on the sheet pan. Spread everything into an even layer. (about 2 min)
4. Roast for 15 minutes, until the vegetables begin to soften and the chickpeas start to brown. (about 15 min) — 425°F
5. Add the halloumi and toss with the vegetables. Roast for 12 to 15 minutes more, until the halloumi is browned and the vegetables are tender. (about 15 min) — 425°F
6. Stir the yogurt, harissa, and lemon juice together. Drizzle the harissa yogurt over the hot sheet pan and serve. (about 2 min)