As a student dietitian, I love experimenting with simple, high-protein meals, and this Crispy Halloumi & Roasted Chickpea Pita Bowl was one of those "let’s see how this goes" moments that turned into a must-make-again meal. I filmed the whole process (Check out on instagram!), and honestly, it came together way easier than I expected–– proof that nutritious, satisfying meals don’t need to be complicated.

This bowl is loaded with crispy golden halloumi, spiced roasted chickpeas, and creamy tzatziki, layered for the perfect balance of flavour, crunch, and freshness in every bite. Whether you’re cooking for a quick weeknight dinner or batch prepping for the week, this meal is a solid go-to.

Serves 3-4

VO, DFO

Ingredients

For the Crispy Baked Halloumi:

• 200g halloumi cheese, cubed
• 1 tsp olive oil
• 1 tsp honey
• ½ tsp chilli flakes (adjust for spice preference)
• ½ tsp smoked paprika
• 1 small garlic clove, minced
• 1 tsp fresh dill, chopped

For the Roasted Chickpeas:

• 1 can (400g) chickpeas, drained and rinsed
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp dried dill
• Salt & pepper to taste
• Juice of ½ lemon
• Juice of ½ lime

For the Creamy Tzatziki:

• 1 cup Greek yoghurt
• Juice of ½ lemon
• Juice of ½ lime
• 2 small cucumbers, grated and squeezed dry
• 1 tsp fresh dill, chopped
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp chilli flakes (optional)

Extras:

• 2 cups coleslaw mix or leafy greens
• 2 pita breads, chopped
• Extra olive oil (for drizzling)

Instructions: 

Step 1: Roast the Halloumi

• Preheat the oven to 200°C and line a baking tray with parchment paper.
• Spread the cubed halloumi on the tray and bake for 10-15 minutes, flipping halfway, until golden brown.
• Remove from the oven and toss with olive oil, honey, chilli flakes, paprika, garlic, and dill while still warm.

Step 2: Roast the Chickpeas

• Pat the chickpeas dry using a paper towel to remove excess moisture (this helps them crisp up).
• Toss the chickpeas with olive oil, paprika, garlic powder, dill, salt, pepper, lemon juice, and lime juice.
• Spread onto a lined baking tray and roast for 15-25 minutes, stirring halfway through.

Step 3: Make the Creamy Tzatziki

• In a bowl, mix Greek yoghurt, lemon juice, lime juice, grated cucumber, dill, salt, pepper, and chilli flakes.
• Stir well and let it sit in the fridge for at least 10 minutes to enhance the flavors.

Step 4: Toast the Pita Bread

• While the chickpeas are finishing, place the chopped pita bread on a baking tray.
• Toast for 5 minutes or until crispy.

Step 5: Assemble the Pita Bowls

• Divide coleslaw mix or leafy greens between bowls or meal prep containers.
• Top with crispy halloumi and roasted chickpeas.
• Add 1-2 tsp tzatziki per serving.
• Sprinkle in the crispy pita pieces.
• Drizzle with extra olive oil or a squeeze of lemon/lime if desired.

Happy cooking!

Storage & Meal Prep Tips

• Keep halloumi & chickpeas separate. Store them in airtight containers in a fridge and reheat before eating.
• Store salad & tzatziki separately. This keeps everything fresh and prevents sogginess.

FAQs

Can I Make This Vegan?

Yes! Swap halloumi for tofu or a plant-based cheese alternative, and use a dairy-free yoghurt for the tzatziki.

Can I Use a Different Dressing?

Absolutely! If you’re not a fan of tzatziki, try a garlic tahini sauce or a lemon herb dressing.

What Can I Serve This With?

This bowl is perfect on its own, but you can add:

• Extra protein: Grilled chicken or falafel.
• More crunch: Roasted nuts or seeds.
• A side dish: Hummus and extra pita bread

‍

Love this recipe? Don’t forget to tag us in your creations! @faithdietitian X @premiumpilatesandfitness

Looking for more quick, wholesome weeknight meals that are packed with flavour and need minimal effort? Try our Better than a Bottle Budget Butter Chicken: a nourishing, foolproof dish that proves you don’t need a jarred sauce to create something delicious from scratch.