Baked Halloumi With Chickpeas & Lemon – Easy, Bright, and Satisfying

This is the kind of weeknight dinner that feels cheerful and effortless. Crispy-edged halloumi, warm spiced chickpeas, and a bright hit of lemon come together in one pan with almost no fuss. It’s hearty enough for a main, but light enough that you won’t feel weighed down.

If you love punchy flavors and minimal cleanup, this is a recipe to keep in your regular rotation. Serve it with warm flatbread, a simple salad, or spoon it over couscous and call it a day.

What Makes This Recipe So Good

• Fast, one-pan cooking: Everything bakes together, so you get crispy cheese and savory chickpeas with barely any hands-on time.
• Bold, bright flavors: Lemon, garlic, and warm spices wake up the chickpeas and balance the salty halloumi.
• Protein-rich and filling: Halloumi and chickpeas make a satisfying, meat-free meal with staying power.
• Flexible and forgiving: Swap spices, add veggies, or adjust heat—this recipe loves tweaks.
• Great for meal prep: Chickpeas reheat well, and the dish tastes even better the next day with an extra squeeze of lemon.

Shopping List

• 2 blocks halloumi (about 14–16 oz total), sliced into 1/2-inch pieces
• 2 cans chickpeas (15 oz each), drained and rinsed
• 1 large lemon (you’ll need zest and juice)
• 1 small red onion, thinly sliced
• 3 cloves garlic, finely chopped
• 1 red bell pepper, sliced (optional but nice)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground black pepper
• Fresh parsley or mint, chopped (for garnish)
• Plain Greek yogurt or tahini sauce (optional for serving)
• Warm flatbread, couscous, or rice (optional sides)

Instructions

1. Preheat and prep: Heat the oven to 425°F (220°C). Pat the halloumi slices dry with paper towels to help them brown in the oven.
2. Mix the chickpeas: In a large bowl, combine chickpeas, red onion, bell pepper, garlic, cumin, smoked paprika, oregano, red pepper flakes, lemon zest, and half the lemon juice.

   Add the olive oil, 1 teaspoon salt, and several grinds of black pepper. Toss until everything is evenly coated.

3. Spread in a pan: Pour the chickpea mixture into a large baking dish or rimmed sheet pan, spreading it into an even layer.
4. Add the halloumi: Nestle the halloumi slices on top. Drizzle a little olive oil over the cheese and add a pinch of black pepper.
5. Bake: Roast for 18–22 minutes, until the chickpeas are sizzling and slightly crisped at the edges, and the halloumi is golden in spots.

   If you want deeper color, switch to broil for 1–2 minutes at the end—watch closely.

6. Finish with lemon: Squeeze the remaining lemon juice over the pan right out of the oven. Taste and adjust salt, pepper, or heat as needed.
7. Garnish and serve: Scatter chopped parsley or mint on top. Serve with dollops of Greek yogurt or a drizzle of tahini sauce, plus warm flatbread, couscous, or rice.

How to Store

• Fridge: Store leftovers in an airtight container for up to 3 days.

  Keep sauces and garnishes separate if possible.

• Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes, or pan-fry over medium heat with a splash of olive oil to re-crisp the halloumi. The microwave is fine for chickpeas, but it can make the cheese rubbery.
• Freezer: Not ideal. Halloumi doesn’t freeze well and can turn crumbly.

  Make only what you’ll eat within a few days.

Health Benefits

• Protein and satiety: Halloumi and chickpeas deliver a solid protein combo, helping keep you full and energized.
• Fiber-rich: Chickpeas provide fiber that supports digestion and steady energy.
• Healthy fats: Olive oil adds monounsaturated fats that are linked to heart health.
• Lower-carb option: Compared to pasta or bread-heavy meals, this dish keeps carbs moderate—especially if served with a veggie side.
• Antioxidants: Lemon, garlic, and paprika bring antioxidants and bright flavor without extra calories.

Pitfalls to Watch Out For

• Watery pan: If you skip drying the halloumi or overload the pan, you’ll trap steam and lose crispness. Use a large pan and pat the cheese dry.
• Under-seasoning: Chickpeas need salt and spice. Taste a chickpea before baking and again at the end to dial it in.
• Burning under the broiler: Halloumi goes from golden to scorched in seconds.

  If you broil, keep the oven door cracked and stay close.

• Overbaking: Halloumi can get tough if baked too long. Pull it when the edges turn golden and the cheese feels springy.

Alternatives

• Different cheeses: Try paneer or queso panela for a similar firm, grillable texture. Feta works too—bake it in large chunks, but expect a creamier, less bouncy bite.
• Spice swaps: Use za’atar, ras el hanout, or harissa paste for a different flavor profile.

  Add a pinch of cinnamon for warmth.

• Veggie add-ins: Cherry tomatoes, zucchini, or cauliflower florets roast beautifully with the chickpeas. Keep pieces small for even cooking.
• Citrus variations: Try orange zest for a sweeter twist or preserved lemon for savory depth.
• Vegan option: Skip the halloumi and roast the chickpeas with cubed tofu (pressed and patted dry). Finish with a tahini-lemon drizzle.
• Gluten-free serving ideas: Serve over quinoa, rice, or a bed of arugula dressed with olive oil and lemon.

FAQ

Can I make this ahead?

Yes.

Mix the chickpeas, onion, and spices up to 24 hours ahead and keep them in the fridge. Add the halloumi and bake just before serving so the cheese stays crisp and springy.

What is halloumi, and why doesn’t it melt?

Halloumi is a firm, brined cheese from Cyprus. It has a high melting point, so it holds its shape and browns on the outside instead of melting into a puddle.

Do I need to soak dried chickpeas?

Not for this recipe.

Canned chickpeas are ideal here because they roast quickly and evenly. If using cooked-from-dry chickpeas, make sure they’re tender and well-drained.

How do I keep halloumi from being too salty?

Rinse and pat it dry before slicing. You can also soak the slices in cold water for 10–15 minutes, then dry them well.

Season the chickpeas first, then salt to taste at the end.

What sauces go well with this?

Greek yogurt with lemon and garlic, tahini sauce thinned with water and lemon, or a quick chili crisp oil all work. A drizzle of honey and chili flakes is also great with salty halloumi.

Can I cook this on the stovetop?

Yes. Pan-sear the halloumi in a nonstick skillet until golden, remove it, then sauté the chickpeas, onions, and spices until crisp.

Return the halloumi, add lemon, and serve.

How spicy is this?

It’s mild with a gentle kick from red pepper flakes. For more heat, add extra flakes or a spoonful of harissa. For no heat, skip the flakes entirely.

What can I serve alongside?

A simple cucumber-tomato salad, garlicky greens, or a lemony arugula salad pairs nicely.

For carbs, try warm pita, couscous, or herbed rice.

Wrapping Up

Baked Halloumi with Chickpeas & Lemon is the kind of meal that proves simple can still be exciting. You get crispy cheese, zesty chickpeas, and a bright finish—all in under 30 minutes. Keep the ingredients on hand, swap in whatever veggies you have, and make it your own.

It’s a no-stress, high-reward dinner you’ll come back to again and again.