Sheet-Pan Crispy Chickpeas and Halloumi with Za'atar Yogurt (30-Minute Vegetarian)
Crunchy roasted chickpeas and golden, squeaky halloumi create a satisfying contrast of textures, brightened by lemon and a tangy za'atar-spiked yogurt. A scatter of crisp cucumber, juicy cherry tomatoes, and fresh parsley keeps the plate lively and fresh.
If you don't have za'atar, swap with a mix of dried oregano, thyme, and sesame seeds. For a dairy-free version, use firm tofu in place of halloumi and a coconut- or cashew-based yogurt for the sauce. To keep the chickpeas extra crisp, drain and dry them well, and roast on a hot tray without crowding.
Serve this as a casual weeknight main with warm flatbreads or over steamed rice for a hearty bowl. It also works as a colorful appetizer for gatherings — slice the halloumi and offer extra lemon wedges and a big bowl of za'atar yogurt for dipping.
How to Make It
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1
Preheat the oven to 220°C (425°F). Line a large sheet pan with parchment paper or lightly oil it.
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2
Toss the drained chickpeas with 1 tbsp olive oil, smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper. Spread them in a single layer on one side of the sheet pan.
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3
Pat the halloumi dry with paper towels and slice into 1 cm (about 1/2 inch) slabs. Arrange the slices on the other side of the sheet pan and brush or spray lightly with the remaining olive oil.
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4
Roast the chickpeas and halloumi in the preheated oven for 15–20 minutes, turning the chickpeas once halfway through, until chickpeas are deeply golden and crunchy and halloumi is blistered at the edges.
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5
Meanwhile, make the za'atar yogurt: grate or finely mince the garlic, then stir it into the yogurt with 1 tbsp lemon juice, 2 tsp za'atar, and the remaining 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust lemon or salt as needed.
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6
Prepare the salad: halve the cherry tomatoes, combine with diced cucumber, sliced red onion, and chopped parsley. Toss with a small squeeze of lemon and a drizzle (about 1 tsp) of olive oil, seasoning lightly with salt and pepper.
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7
Remove the sheet pan from the oven. Transfer roasted chickpeas and halloumi to a serving platter or divide among plates. Spoon the za'atar yogurt alongside or drizzle over, and scatter the fresh salad on top or to the side.
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8
Serve immediately with extra lemon wedges and warm flatbreads or cooked rice. To store leftovers, keep chickpeas and halloumi separate from the yogurt and salad; reheat halloumi briefly in a skillet to revive the texture.
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