Ingredients
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6 tablespoons extra-virgin olive oil
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2 teaspoons ground coriander
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2 teaspoons dried oregano
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1½ teaspoons smoked paprika
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½ teaspoon cracked black pepper
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1 (15-ounce) can no-salt-added chickpeas, rinsed and patted dry
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6 ounces halloumi cheese, cubed (½-inch; about 1½ cups)
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1 small red onion, cut into 8 wedges
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1 medium zucchini, cut into 1-inch pieces (about 2 cups)
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2 cups cherry tomatoes
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1 small yellow bell pepper, coarsely chopped (about ½ cup)
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¼ teaspoon salt plus ⅛ teaspoon, divided
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¾ cup whole-milk plain strained (Greek-style) yogurt
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1 tablespoon finely chopped fresh mint, plus more for garnish
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1 medium clove garlic, grated (about ½ teaspoon)
Directions
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Preheat oven to 425°F with a rack in lower third position. Stir 6 tablespoons oil, 2 teaspoons coriander, 2 teaspoons oregano, 1½ teaspoons paprika and ½ teaspoon cracked pepper together in a small bowl. Toss dried chickpeas, cubed halloumi and onion wedges with 1½ tablespoons of the oil mixture on a large rimmed baking sheet until evenly coated; spread in an even layer. Roast until the cheese is browned and the chickpeas are starting to crisp, about 12 minutes. Stir and spread into an even layer.
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Combine zucchini pieces, 2 cups tomatoes, chopped bell pepper, and 1½ tablespoons oil mixture in a medium bowl; toss to coat. Spoon evenly over the chickpea mixture on the baking sheet. Roast until the vegetables are tender, about 10 minutes. Sprinkle with ¼ teaspoon salt.
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Meanwhile, stir ¾ cup yogurt, 1 tablespoon mint, the grated garlic, 1½ tablespoons oil mixture and the remaining ⅛ teaspoon salt together in a small bowl. Spread the yogurt mixture evenly over 4 plates, then top with the chickpea mixture. Drizzle with the remaining 1½ tablespoons oil mixture. Garnish with additional mint, if desired.
