Chickpea & Halloumi Sheet Pan Pitas
I’m back with another tasty recipe for my Meals in Minutes series, the series where I share dinner recipes you can make in under an hour. I have a deep love for pita wraps and shawarma, which inspired this recipe for Chickpea and Halloumi Sheet Pan Pitas. A spiced chickpea and halloumi filling gets roasted on a sheet pan until crispy, then wrapped in a fluffy pita topped with a bright and fresh cucumber and tomato salad, a tangy yogurt sauce, and some quick-pickled red onions.
Table of Contents
- Ingredients for Chickpea & Halloumi Sheet Pan Pitas
- Step One—Prepare the Quick-Pickled Onions
- Step Two—Prepare the Spiced Chickpeas and Halloumi
- Step Three—Prepare the Cucumber & Tomato Salad
- Step Four—Make the Herby Yogurt Sauce
- Step Five—Construct Your Pita and Enjoy!
- More Meals in Minutes Recipes to Try
- Chickpea & Halloumi Sheet Pan Pita Recipe
Ingredients for Chickpea & Halloumi Sheet Pan Pitas
To make this recipe you will need the following ingredients:
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- Fresh black pepper
- 2 tablespoons lemon juice
- 18 oz can of chickpeas
- 200 grams halloumi cheese
- Pitas
Quick Pickled Onions
- 100 grams thinly sliced red onion (approximately 1 small onion)
- 1 teaspoon sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon whole black peppercorns
- 1/2 teaspoon ground sumac
- 3/4 cup white vinegar
- Boiling water
Cucumber & Tomato Salad
- 1 cup smashed and chopped persian cucumber
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 2 tablespoons chopped fresh mint
- sea salt and fresh black pepper
Herby Yogurt Sauce
- 1/2 cup full-fat Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- 1/4 cup roughly chopped dill and cilantro
- 1 large garlic clove, grated
- Fresh black pepper
Step One—Prepare the quick-pickled onions
Preheat the oven to 425°F. Thinly slice the onion, then transfer the slices to a clean 16 oz jar. Sprinkle in the sugar, sea salt, peppercorns, and sumac.
Cover the onions with the white vinegar, then fill the jar the rest of the way with boiling water, leaving about a half inch of headroom at the top. Seal the jar, give it a good shake to distribute the spices and dissolve the sugar and salt, then transfer the jar to the fridge.
Step Two—Prepare the Spiced Chickpeas and Halloumi
In a large mixing bowl, whisk together 1/4 cup of olive oil, the spices, sea salt, and lemon juice.
Drain and rinse the canned chickpeas and cut the halloumi into cubes. Toss the chickpeas and halloumi in the spiced oil until completely coated.
Transfer the spiced chickpeas and halloumi to an unlined, rimmed baking sheet. Bake for 20 minutes, flipping the chickpeas and halloumi halfway through.
Step Three—Prepare the Cucumber & Tomato Salad
While the chickpeas and halloumi are baking, make the cucumber and tomato salad. Using the side of your knife, smash the cucumber, then roughly chop it into chunks. Halve the cherry tomatoes, then transfer both to a small mixing bowl.
Add the olive oil, apple cider vinegar, fresh mint, sea salt, and pepper to the bowl and give everything a good toss. Taste and adjust the seasoning as needed.
Step Four—Make the Herby Yogurt Sauce
In a small bowl or jar, use an immersion blender to blend together the Greek yogurt, mayonnaise, lemon juice, chopped herbs, grated garlic, sea salt, and fresh black pepper until smooth. Taste the sauce and adjust the seasoning as needed.
Step Five—Construct your pita and enjoy!
Place the pitas in the oven to warm up for a minute. Add a smear of hummus to the pita and top with the spiced chickpeas and halloumi, cucumber and tomato salad, herby yogurt sauce, and quick-pickled onions. Wrap up your pita and enjoy!
More Meals in Minutes Recipes to Try
If you enjoyed this Chickpea & Halloumi Sheet Pan Pita recipe, be sure to try the other recipes from my Meals in Minutes series:
Meatballs with Sticky Gochujang Sauce
If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Chickpea & Halloumi Sheet Pan Pitas
Equipment
- Mixing bowls
- Half sheet pan
- Immersion blender
Ingredients
Spiced Chickpeas and Halloumi
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- Fresh black pepper
- 2 tablespoons lemon juice
- 18 oz can of chickpeas
- 200 grams halloumi
Serve with
- Quick-pickled red onions (recipe follows)
- Cucumber and tomato salad (recipe follows)
- Herby yogurt sauce (recipe follows)
- Hummus
- Pitas
Quick-Pickled Onions
- 100 grams thinly sliced red onion (approximately 1 small onion)
- 1 teaspoon sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon black peppercorns
- 1/2 teaspoon ground sumac
- 3/4 cup white vinegar
- Boiling water
Cucumber & Tomato Salad
- 1 cup smashed and chopped persian cucumber
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 teaspoons apple cider vinegar
- 2 tablespoons chopped fresh mint
- Sea salt & fresh black pepper
Herby Yogurt Sauce
- 1/2 cup full-fat Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- 1/4 cup roughly chopped dill and cilantro
- 1 large garlic clove, grated
- Fresh black pepper
Instructions
- Preheat the oven to 425℉.
Quick Pickled Onions
- Thinly slice the onion, then transfer the slices to a clean 16 oz jar. Sprinkle in the sugar, sea salt, peppercorns, and sumac.
- Cover the onions with the white vinegar, then fill the jar the rest of the way with boiling water, leaving about a half inch of headroom at the top. Seal the jar, give it a good shake to distribute the spices and dissolve the sugar and salt, then transfer the jar to the fridge.
Spiced Chickpeas and Halloumi
- In a large mixing bowl, whisk together 1/4 cup of olive oil, the spices, sea salt, and lemon juice.
- Drain and rinse the canned chickpeas and cut the halloumi into cubes. Toss the chickpeas and halloumi in the spiced oil until completely coated.
- Transfer the spiced chickpeas and halloumi to an unlined, rimmed baking sheet. Bake for 20 minutes, flipping the chickpeas and halloumi halfway through.
Cucumber and Tomato Salad
- While the chickpeas and halloumi are baking, make the cucumber and tomato salad. Using the side of your knife, smash the cucumber, then roughly chop it into chunks. Halve the cherry tomatoes, then transfer both to a small mixing bowl.
- Add the olive oil, apple cider vinegar, fresh mint, sea salt, and pepper to the bowl and give everything a good toss. Taste and adjust the seasoning as needed.
Herby Yogurt Sauce
- In a small bowl or jar, use an immersion blender to blend together the Greek yogurt, mayonnaise, lemon juice, chopped herbs, grated garlic, sea salt, and fresh black pepper until smooth. Taste the sauce and adjust the seasoning as needed.
Assemble the Sheet Pan Pitas
- Place the pitas in the oven to warm up for a minute.
- Add a smear of hummus to the pita and top with the spiced chickpeas and halloumi, cucumber and tomato salad, herby yogurt sauce, and quick-pickled onions. Wrap up your pita and enjoy!
