Mediterranean Chickpea and Halloumi Sheet Pan Dinner

• 2 can (15 ounces each) chickpeas ((rinsed and drained))
• 1 pint cherry or grape tomatoes ((10 to 12 ounces))
• 1½ cup sliced zucchini, cut into ½-inch half-moons ((1 medium zucchini))
• 1 red bell pepper, cut into 1-inch pieces
• 1 cup sliced red onion, cut into ½-inch wedges ((½ onion))
• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 3 clove garlic, minced
• 1 tsp dried oregano
• ¾ tsp kosher salt ((plus more to taste))
• ½ tsp freshly ground black pepper
• 8 oz halloumi cheese, cut into ½-inch cubes
• ¼ cup chopped fresh parsley ((for garnish))

Instructions

1. Preheat oven to 425°F and spray a large sheet pan with olive oil.
2. In a large bowl, combine the chickpeas, cherry tomatoes, zucchini, bell pepper, and red onion.
3. Drizzle with the olive oil and lemon juice, then sprinkle with garlic, oregano, salt, and pepper. Toss until well-coated, arrange in a single, even layer on the sheet pan.
4. Roast for 15 minutes.
5. Remove the pan from the oven, scatter the halloumi cubes across the vegetables, and gently stir.
6. Return to the oven and roast until the halloumi is golden and the vegetables are tender, about 25 minutes.
7. Garnish with parsley and serve immediately.