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–+ servings

Toaster Oven Smoky Paprika Roasted Chickpea and Halloumi Bowls with Lemon Herb Quinoa

Golden, crispy-edged halloumi and smoky roasted chickpeas sit over fluffy lemon herb quinoa in this satisfying vegetarian bowl. It comes together easily in a toaster oven and is packed with protein, bold flavor, and texture in every bite.
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Prep Time 12 minutes
Cook Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Roasted Chickpeas and Halloumi
  • 1 can (15 oz) chickpeas drained, rinsed, and patted very dry
  • 8 oz halloumi cheese cut into 1/2-inch thick slabs
  • 2 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional, for heat
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
Lemon Herb Quinoa
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth or water
  • 2 tbsp fresh lemon juice about 1 large lemon
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh mint finely chopped
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt or to taste
For Serving
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 3 tbsp tahini
  • 2 tbsp water to thin the tahini
  • 1 tbsp lemon juice for the tahini drizzle
  • 1 small clove garlic finely grated, for the tahini drizzle
  • 1 pinch kosher salt for the tahini drizzle
  • 1 tsp red pepper flakes optional garnish
  • 1 tbsp sesame seeds optional garnish

Method
 

Cook the Quinoa
  1. Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 14-15 minutes until all liquid is absorbed.
  2. Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in lemon juice, lemon zest, olive oil, parsley, mint, and salt. Set aside and keep warm.
Roast the Chickpeas
  1. Preheat your toaster oven to 425°F (220°C) on the bake or convection bake setting. Line the toaster oven baking pan with parchment paper or foil.
  2. Make sure your chickpeas are very dry — spread them on a clean kitchen towel and pat firmly. Any remaining moisture will steam them instead of crisping them.
  3. In a bowl, toss the dried chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper until evenly coated.
  4. Spread the chickpeas in a single layer on one half of the prepared baking pan. Roast for 15 minutes, shaking the pan halfway through, until the chickpeas are golden and beginning to crisp.
Roast the Halloumi
  1. While the chickpeas roast, brush the halloumi slabs on both sides with the remaining 1 tablespoon of olive oil.
  2. After the chickpeas have roasted for 15 minutes, push them to one side of the pan and add the halloumi slabs in a single layer on the other side. If your pan is small, use a second small oven-safe dish.
  3. Return the pan to the toaster oven and roast for an additional 8-10 minutes, flipping the halloumi once at the halfway point, until the halloumi is deep golden brown with crispy edges and the chickpeas are fully crisped. Watch closely in the final minutes — halloumi browns quickly.
Make the Tahini Drizzle and Assemble
  1. Whisk together the tahini, water, lemon juice, grated garlic, and a pinch of salt in a small bowl until smooth and pourable. Add a touch more water if it is too thick.
  2. Divide the lemon herb quinoa among four bowls. Top each bowl with an equal portion of crispy chickpeas, two or three slabs of roasted halloumi, cherry tomatoes, and diced cucumber.
  3. Drizzle generously with the tahini sauce and garnish with red pepper flakes and sesame seeds if desired. Serve immediately while the halloumi is warm and the chickpeas are at their crispiest.

Notes

Drying the chickpeas thoroughly is the single most important step for getting them crispy — do not skip it. Halloumi does not melt the way other cheeses do, which makes it ideal for high-heat toaster oven cooking. Leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days; reheat the chickpeas and halloumi in the toaster oven at 375°F for 5-7 minutes to revive their texture. The quinoa and tahini drizzle reheat well in the microwave. For a dairy-free version, replace the halloumi with extra-firm tofu pressed and patted dry, and season it the same way — it crisps beautifully at the same temperature. A squeeze of fresh lemon over the finished bowls right before eating really ties everything together.

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