Crispy Chickpea & Halloumi Grain Bowls with Lemon Tahini

Halloumi, the Cypriot cheese prized for searing without melting away, anchors this bright Mediterranean grain bowl. Crispy spiced chickpeas and a lemony tahini drizzle finish farro, greens, and cool vegetables for a hearty vegetarian lunch.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 545 cal
• 26g protein
• 48g carbs
• 28g fat
• 11g fiber

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Ingredients

• 3 cups cooked farro or quinoa
• 15 oz canned chickpeas, drained and rinsed
• 8 oz halloumi cheese, sliced 1/2-inch thick
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 3/4 tsp kosher salt
• 4 cups baby spinach or arugula
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 1 garlic clove, grated
• 3–4 tbsp warm water
• 1/4 cup fresh mint or parsley, chopped

Instructions

1. 1Preheat oven to 425°F. Pat the chickpeas very dry with a clean towel—this is key for crispiness. Toss them on a rimmed sheet pan with olive oil, smoked paprika, cumin, and salt.
2. 2Roast the chickpeas 20–22 minutes, shaking the pan halfway, until deep golden and crunchy. Set aside.
3. 3While chickpeas roast, pat halloumi slices dry. Heat the remaining olive oil in a nonstick or cast-iron skillet over medium-high heat.
4. 4Cook halloumi 2–3 minutes per side without moving until a deep golden crust forms and the edges soften. Transfer to a plate.
5. 5Make the lemon tahini sauce: whisk tahini, lemon juice, grated garlic, remaining salt, and warm water until smooth and drizzle-able. Adjust water for consistency.
6. 6Warm the farro or quinoa if cold. Divide among four bowls and top each with baby spinach so the residual heat wilts it slightly.
7. 7Arrange roasted chickpeas, seared halloumi slices, diced cucumber, and cherry tomatoes over the greens.
8. 8Drizzle generously with lemon tahini sauce, scatter chopped mint or parsley, and serve immediately while the halloumi is still warm and squeaky.