Dinner

Halloumi, Pepper and Chickpea Tray Bake

Name: Halloumi, Pepper and Chickpea Tray Bake
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 180 g Halloumi; 150 g Red pepper; 150 g Yellow pepper; 150 g Red onion; One tin, drained (240 g) Chickpeas, tinned and drained; 200 g Cherry tomatoes; 15 g Olive oil; 2 tsp Smoked paprika; 1 tsp Dried oregano; Half a lemon Lemon juice

Peppers, onion and chickpeas roasted with smoked paprika, halloumi laid over for the last ten minutes. 31 g of protein for 587 kcal.

Calories: 587kcal
Protein: 31g
Fat: 34g
Carbs: 39g

Per serving, makes 2. 15 minutes of work, then 30 minutes in the oven. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Halloumi, Pepper and Chickpea Tray Bake, plated and ready to serve. — The finished recipe. Halloumi, Pepper and Chickpea Tray Bake

Ingredients 1 to 6 for halloumi, pepper and chickpea tray bake arranged separately on a dark worktop. — Ingredients 1 to 6. 180 g Halloumi (Sliced 1 cm thick. It goes on late or it turns to leather.). 150 g Red pepper. 150 g Yellow pepper. 150 g Red onion. One tin, drained (240 g) Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.). 200 g Cherry tomatoes

Ingredients 7 to 10 for halloumi, pepper and chickpea tray bake arranged separately on a dark worktop. — Ingredients 7 to 10. 15 g Olive oil. 2 tsp Smoked paprika. 1 tsp Dried oregano. Half a lemon Lemon juice

Halloumi, Pepper and Chickpea Tray Bake, preparation step 1: Heat the oven to 220°C. Toss the sliced peppers, onion wedges and chickpeas with the oil, paprika, oregano and salt and spread over a large tray in one layer. — Step 1. Heat the oven to 220°C. Toss the sliced peppers, onion wedges and chickpeas with the oil, paprika, oregano and salt and spread over a large tray in one layer.

Halloumi, Pepper and Chickpea Tray Bake, preparation step 2: Roast for 20 minutes, add the tomatoes and lay the halloumi slices on top, and roast for ten more until the cheese has browned at the edges. — Step 2. Roast for 20 minutes, add the tomatoes and lay the halloumi slices on top, and roast for ten more until the cheese has browned at the edges.

The finished halloumi, pepper and chickpea tray bake. — Step 3. Squeeze the lemon over the tray before serving.

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Ingredients

Halloumi180 g
Sliced 1 cm thick. It goes on late or it turns to leather.
Red pepper150 g
Yellow pepper150 g
Red onion150 g
Chickpeas, tinned and drainedOne tin, drained (240 g)
Drained weight. A 400 g tin drains to about 240 g.
Cherry tomatoes200 g
Olive oil15 g
Smoked paprika2 tsp
Dried oregano1 tsp
Lemon juiceHalf a lemon

Method

Heat the oven to 220°C. Toss the sliced peppers, onion wedges and chickpeas with the oil, paprika, oregano and salt and spread over a large tray in one layer.
Roast for 20 minutes, add the tomatoes and lay the halloumi slices on top, and roast for ten more until the cheese has browned at the edges.
Squeeze the lemon over the tray before serving.

Worth knowing

Halloumi is 34 g of the fat a serving, and 90 g each is a fair slice. Cutting to 60 g each saves about 95 kcal.
One layer on the tray or the vegetables steam. Two trays are better than one crowded one.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.