Description
Roasted Veggies with Halloumi & Chickpeas is a mouthwatering Mediterranean-inspired dish that combines a variety of roasted vegetables, halloumi cheese, and chickpeas, all seasoned with aromatic spices. The roasted veggies provide a naturally sweet and savory base, while the crispy, golden halloumi adds richness and texture. The addition of chickpeas offers a protein-packed element to the dish, making it a well-rounded, hearty meal that’s perfect for both lunch and dinner. Topped off with a sprinkle of parsley and a drizzle of yogurt, this dish is as satisfying as it is flavorful.
Ingredients
- 2 large Romano peppers, quartered
- 2 zucchinis, sliced into 1cm rounds
- 2 red onions, cut into wedges
- 1 tbsp olive oil
- 200g cherry tomatoes (on the vine)
- 1 tbsp ras el hanout (Moroccan spice blend)
- 2 tsp dried oregano
- 1 tbsp rose harissa
- 1 preserved lemon, peel thinly sliced, pith removed
- 400g chickpeas, drained
- 220g halloumi cheese, cut into thick slices
- ½ small bunch parsley, finely chopped
- Fat-free yogurt, for serving
Instructions
- Preheat oven to 400°F (200°C).
- Roast the vegetables: Toss peppers, zucchinis, and red onions with olive oil in a roasting tin. Roast for 15 minutes.
- Add chickpeas & seasoning: Stir in cherry tomatoes, ras el hanout, oregano, harissa, preserved lemon, and chickpeas. Mix well.
- Prepare halloumi: Cut deep slits into the top of the halloumi in a criss-cross pattern. Nestle it among the veggies.
- Final roasting: Bake for 15-20 minutes until halloumi is golden and veggies are tender.
- Garnish & serve: Sprinkle with parsley and drizzle with yogurt before serving.
Notes
Feel free to mix it up with seasonal vegetables or add a drizzle of tahini or yogurt sauce for extra creaminess. This dish is perfect for meal prep and tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Roasted Veggies with Halloumi & Chickpeas