Sheet-Pan Halloumi with Roasted Chickpeas & Veggies

Say hello to your new favorite one-pan wonder—Sheet-Pan Halloumi with Roasted Chickpeas & Veggies. This flavor-packed dinner is the perfect option for weeknights. At the center of the dish is calcium-rich halloumi cheese—a brined, firm cheese that keeps its shape and texture when it hits the heat. Meanwhile, chickpeas add protein and fiber to make this dish extra satisfying. The creamy yogurt spread underneath ties it all together, adding a cool, tangy kick. Ready to grab your fork and dig in? Read on for our expert tips and tricks for making this dish at home.

Tips from the EatingWell Test Kitchen

• Make sure to use all of the real estate on your sheet pan when roasting the chickpeas. Spreading them out evenly will ensure that they get nice and crispy, whereas bunching them up together will likely result in them steaming. 
• If you are looking for a substitute for halloumi, try paneer, which is another firm cheese.
• We like the creaminess of whole-milk Greek-style yogurt, but feel free to swap in low-fat or nonfat yogurt to cut back on saturated fat.

Nutrition Notes

• Chickpeas provide fiber and protein, a combination of nutrients that can help you feel full for longer and support weight loss. The versatile legume also contains folate, a B vitamin that’s necessary for maintaining cell health. 
• The halloumi cheese in this sheet-pan dinner offers some more protein, in addition to calcium to support healthy bones. Calcium also plays a role in blood circulation and muscle and nerve functions. 
• Zucchini is a good source of carotenoids, which have been shown to support heart health. Eating foods rich in carotenoids may benefit blood pressure, as well as reduce risk of cardiovascular disease. The carotenoids in zucchini, including lutein and zeaxanthin, may also benefit eye health. 
• Tomatoes get their red color from lycopene, an antioxidant that may protect against heart disease. Tomatoes also have a high water content, so they help hydrate your body.