Roasted Harissa Chickpea & Halloumi Bowls with Tahini Dressing

Roasted Harissa Chickpea & Halloumi Bowls with Tahini Dressing ingredients

• 1 can chickpeas
• 8 oz halloumi cheese
• 2 bell peppers
• 0.5 red onion
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1.5 tbsp harissa paste
• 0.5 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic
• 3-4 tbsp cold water
• 0.25 tsp salt
• 4 cups mixed greens or spinach
• 0.5 cucumber
• 2 tbsp fresh parsley or mint

How to make Roasted Harissa Chickpea & Halloumi Bowls with Tahini Dressing

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. In a medium bowl, whisk together 0.25 cup tahini, 2 tbsp lemon juice, 1 minced garlic clove, 0.25 tsp salt, and 3-4 tbsp cold water until smooth and creamy. The consistency should be pourable but not watery; add more water if needed, 1 tsp at a time. Set aside.
3. On the prepared baking sheet, combine the rinsed and drained 15 oz chickpeas, 8 oz cubed halloumi cheese, 2 bell peppers cut into 1-inch pieces, 0.5 red onion cut into wedges, and 1 cup halved cherry tomatoes.
4. Drizzle the vegetables and halloumi with 2 tbsp olive oil. Add 1.5 tbsp harissa paste, 0.5 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper.
5. Toss everything together thoroughly on the baking sheet until the chickpeas, halloumi, and vegetables are evenly coated with the harissa mixture.
6. Spread the mixture into a single layer on the baking sheet to ensure even roasting and browning. Avoid overcrowding the pan; use two sheets if necessary.
7. Roast for 25-30 minutes, tossing halfway through, until the halloumi is golden brown and slightly crispy, and the vegetables are tender-crisp and lightly charred.
8. While the vegetables roast, divide 4 cups mixed greens or spinach and 0.5 diced cucumber evenly among 4 serving bowls.
9. Once roasted, carefully transfer the hot harissa chickpeas, halloumi, and vegetables from the baking sheet into the prepared bowls, distributing them evenly over the greens.
10. Drizzle each bowl generously with the prepared tahini dressing. Garnish with 2 tbsp fresh chopped parsley or mint before serving warm.

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