This Halloumi Chickpea Vegetarian sheet pan dinner is the fastest, easiest 20 minute meal that requires you to only clean ONE pan.
You guys all know I am no stranger to delicious easy sheet pan dinners because let’s be real- sometimes there just is no time to make a full meal with multiple courses and steps. If I can get a balanced meal on the table in under 20 minutes, I am a happy girl. I have a ton of one pot or one pan meals on my blog for good reason- I MAKE THEM ALL THE TIME. This Halloumi Chickpea Vegetarian sheet pan dinner is one of my all time favourites because, well, I am obsessed with Halloumi. It’s also made up of healthy vegetarian ingredients I almost always have on hand.
What ingredients do I need to make this fast weeknight dinner?
Here’s what you need for this sheet pan meal:
The rest is just for serving so even if you don’t have pomegranates, pistachios or couscous, you can make this vegetarian meal.
How to Make Halloumi Chickpea Vegetarian Sheet Pan Dinner
Here’s the easiest set of instructions for dinner EVER. I just put all of the veggies, halloumi and chickpeas on a baking sheet. I then with olive oil, and za’atar and bake at 425 F until crispy and browned. If you want some extra browning, I like to pop the sheet pan under the broiler. I do recommend using a high quality sheet pan so that it doesn’t get warped – check out my affiliate link here.
What is Halloumi?
Halloumi is a semi firm brined cheese. I like to think of it as the love child of feta and cheese curds (like from poutine). Halloumi has a super high melting point so it’s great for grilling, frying or roasting at a high heat like in this vegetarian chickpea sheet pan dinner.
Is this Vegetarian Sheet Pan Dinner Gluten Free?
Of course! Assuming you don’t serve it with couscous and choose a gluten free grain like quinoa, this meal is a totally gluten free sheet pan meal.
Can i make this one pan recipe if I’m dairy free or vegan?
You can! I suggest you just swap out the halloumi for tofu and ta da, you’ve got a vegan sheet pan meal.
Is this 20 minute recipe toddler, baby and kid friendly?
Yes! My 18 month old is also in love with halloumi cheese! I would probably not give him the crispy chickpeas at his age because they can be a choking hazard, but if you squish them a bit, you’re good to serve this to the whole family. It isn’t spicy so it’s super yum.
Can this vegetarian One Pan Meal be Made Ahead in Meal Prep?
Yes! This is why I love sheet pan dinners- they are perfect for meal prep! You can make this on a Sunday and divvy it up into containers that you can enjoy throughout the week.
How Long will this Vegetarian Sheet Pan Meal last in the fridge?
I would probably keep this for about 3-4 days maximum in the fridge, but trust me, it probably won’t last that long – it’s so good.
Do You have other recipes for easy Sheet pan dinners?
Halloumi Chickpea Vegetarian Sheet Pan Dinner
- 1 Japanese eggplant sliced
- 1 red bell pepper diced
- 1 orange bell pepper diced
- ½ lemon thinly sliced
- 1 19 oz can chickpeas drained, rinsed and dried well
- 160 g pack of halloumi cheese sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp za’atar
- Salt and pepper to taste
- To Garnish:
- Cooked couscous
- Pomegranate Arils
- Pistachios crushed
- Preheat oven to 425 F.
- Arrange the veggies, chickpeas and halloumi cheese on a baking sheet. Toss with olive oil, za’atar and a pinch each of salt and pepper.
- Roast for 15-18 minutes or until the vegetables are tender. If desired, pop it under the broiler for 2 minutes for extra browning and crispness. Serve with couscous if desired and garnish with pomegranate arils and pistachios.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.