Halloumi and Chickpea Sheet Pan with Harissa and Lemon

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty and spicy sheet pan meal roasting halloumi and chickpeas with harissa and lemon for a smoky, tangy flavor combination. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 35 minutes, pairs halloumi cheese, canned chickpeas, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 oz, cubed into 1-inch pieces halloumi cheese
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp harissa paste
• 3 tbsp extra virgin olive oil
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 cup, chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 can (15 oz) drained chickpeas, 10 oz halloumi cheese cubed into 1-inch pieces, 2 tbsp harissa paste, 3 tbsp extra virgin olive oil, 1 tsp lemon zest, 2 tbsp fresh lemon juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until everything is evenly coated.
2. Step 2: Spread the mixture in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the halloumi is golden and crispy at the edges and the chickpeas are slightly toasted.
3. Step 3: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the top before serving warm. This dish pairs well with steamed rice or a fresh green salad.