Chickpea & Halloumi Sheet Pan Pitas
I love anything wrapped in a pita. When I was in university, I had a shawarma obsession and ordered one at least once a week. These chickpea and halloumi sheet pan pitas are a quick and easy vegetarian twist on classic shawarma flavours. Topped with a fresh cucumber and tomato salad, tangy herby yogurt sauce, and quick-pickled red onions, these pitas are the perfect weeknight meal.
Servings 4 people
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!
Notes
If you aren't feeling the pita, all of the fillings and toppings pair beautifully with rice. Sometimes I will make this recipe as a deconstructed pita in a bowl with rice, and it's delicious.