👩🏻‍🍳 Instructions

• Preheat Oven:

  • Preheat your oven to 400°F (200°C).

• Combine Vegetables:

  • On a large, rimmed baking sheet, combine the rinsed chickpeas, cherry tomatoes, red onion wedges, and chopped bell pepper. Drizzle with 2 tablespoons of olive oil, and sprinkle with the dried oregano and black pepper. Toss everything together until evenly coated.

• First Roast:

  • Spread the vegetable mixture in an even layer on the baking sheet. Roast for 15-20 minutes, or until the vegetables begin to soften and the tomatoes start to burst.

• Add Halloumi & Olives:

  • Remove the pan from the oven. Add the cubed halloumi and Kalamata olives to the baking sheet, tossing gently to combine with the hot vegetables.

• Second Roast:

  • Return the pan to the oven and roast for an additional 10-12 minutes. The halloumi should be golden brown and slightly crispy on the edges, and the vegetables should be fully tender.

• Finish and Serve:

  • Remove the pan from the oven. Squeeze the fresh lemon juice all over the bake and garnish generously with chopped fresh parsley. Serve immediately on its own, or with a side of fluffy couscous or quinoa