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Baked halloumi with chickpeas and greens recipe

Baked halloumi with chickpeas and greens recipe

274 ratings

Halloumi is a staple of summer lunches – try something different with this super-easy one-tray bake. The halloumi turns wonderfully golden when grilled with chickpeas, kale and tomatoes. Finish with a drizzle of fresh pesto and serve with crusty bread to make the most of all the delicious juices. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 500 calories / serving
  • Vegetarian


  • 2 x 400g tins chickpeas, drained and rinsed
  • 400g cherry tomatoes
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 100g curly kale
  • 225g lighter halloumi, sliced
  • 130g fresh pesto
  • 15g fresh basil leaves
  • crusty bread, to serve (optional)
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    32g 46%
  • Saturates

    10g 51%
  • Sugars

    7g 7%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 26.4g Protein 26.5g Fibre 7.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the chickpeas and tomatoes in a large baking dish. Drizzle with the vinegar and oil, season and toss to combine. Roast for 10 mins or until the tomatoes are starting to soften slightly. Remove from the oven.
  2. Heat the grill to medium. Add the kale to the baking dish and toss gently. Top with the halloumi and place under the grill for 5-6 mins or until the halloumi is golden.
  3. Top with pesto and scatter with the basil. Serve with crusty bread, if you like.

See more Halloumi recipes

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