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Roasted Chickpeas with Halloumi Recipe

Photo of Roasted Chickpeas with Halloumi

Roasted Chickpeas with Halloumi

Serves 4

Either halloumi or bread cheese makes an excellent choice for grilling and baking because they keep their shape when warm. In this dish, the soft texture and salty flavor of the cheese pairs nicely with chickpeas, briny olives, and savory, sun-dried tomatoes. Serve with tossed greens and crusty bread for a complete meal.

Ingredients:

  • 6 ounces halloumi cheese or bread cheese
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1/2 cup pitted olives (choose your favorite variety or a mix)
  • 1/2 cup julienned sun-dried tomatoes in extra virgin olive oil

Directions:

  1. Preheat oven to 400°F. Line a large, rimmed sheet pan with oiled foil or parchment paper for easy cleanup.
  2. Place chickpeas, olives, and tomatoes on pan. Drizzle with 1 to 2 tablespoons oil from the sun-dried tomatoes and toss gently to coat. Clear a space in the center and add the cheese; drizzle with a little more sun-dried tomato oil.
  3. Roast on middle rack 15 to 20 minutes, until hot. Divide cheese into quarters for serving.

Nutrition:

Amount Per Serving (based on 4 servings)
Calories: 450
Total Fat: 27 g
Saturated Fat: 9 g
Trans Fat: 0 g
Cholesterol: 30 mg
Sodium: 1320 mg
Carbohydrates: 35 g
Fiber: 10 g
Total Sugar: 6 g
Added Sugars: 6 g
Protein: 19 g
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Ratings and Reviews

“Prepared as described n the recipe. it was an alternative to the sheet pan recipe for meatballs, broccoli and fries which was great. this one not so special. will not make it again. rather bland and without too much flavor. used kalamata olives halved with castroveltrano olives. still needs some punch. after all it's chickpeas.”
“This recipe hits all three notes: fast to prepare, few ingredients, superb flavors and textures.”
“I need to see vitamin and nutrition facts - i have a pre-existing cardiac condition and need low sodium meals. you're close to a good meal program, but this needs work still for many health conscious customers. ”

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