Jake's Crispy Chickpea and Halloumi Sheet Pan

• 15 oz chickpeas, drained and rinsed
• 8 oz halloumi cheese, sliced into 1/2-inch planks
• 1/2 red onion, thinly sliced
• 1 bell pepper, any color, thinly sliced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• salt, to taste
• black pepper, to taste
• fresh parsley, chopped, for garnish

1. 1

   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup. Trust me, you don't want to skip this step, especially with sticky halloumi.

2. 2

   In a large bowl, combine the drained chickpeas, red onion, and bell pepper. Drizzle with 2 tablespoons of olive oil, then sprinkle in the smoked paprika, garlic powder, dried oregano, salt, and black pepper. Toss everything together until the vegetables and chickpeas are evenly coated.

3. 3

   Spread the seasoned chickpea and veggie mixture in a single layer on one half of the prepared sheet pan. Make sure there’s enough space so everything can get properly crispy, not steamy.

4. 4

   Arrange the halloumi planks on the other half of the sheet pan. Drizzle the halloumi with the remaining 1 tablespoon of olive oil. Don't crowd the pan, or you'll end up with soggy ingredients instead of golden brown perfection.

5. 5

   Roast for 15 minutes. Then, flip the halloumi and stir the chickpea mixture. Continue roasting for another 10-15 minutes, or until the halloumi is golden brown and slightly crispy, and the chickpeas are a little browned and tender. Keep an eye on the halloumi; it browns quickly once it starts.

6. 6

   Remove the sheet pan from the oven. Serve immediately. You can hit it with a sprinkle of fresh parsley if you're feeling fancy, but it's not strictly necessary. This dish is great as is, right off the pan.

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