RECIPE: Sheet-pan Chickpeas, Tomatoes and Halloumi with Honey-EVOO-Gochugaru

I originally posted this recipe in September 2025.  I've made it at least 20 (or more) times since then and I've adjusted the recipe significantly so I decided to create a second post with the changes, in case there are people who are using the original recipe.  The tomatoes we use are MaiTai - a smallish orange tomato, but the recipe will work with any size tomato, including romas.

A few weeks ago, I cut the cheese larger than I normally do and my husband complained.  I had to agree that it wasn't as good when we don't have a piece of cheese in every bite.  

A few days ago, I used fewer tomatoes and then *I* complained because I like tomatoes in every bite! 

When I skimped on the honey (there was only 1 T left in the jar and I didn't want to take the time to open another jar) it wasn't as good!  

So...I've adjusted the recipe to reflect these preferences.  LOTS of tomatoes, tiny cheese cubes, and 3 T. honey!  We also like lost of goghugaru chili flakes. 

While the recipe will work with feta, I now make it only with our farm's halloumi.

Sheet-pan Chickpeas, Tomatoes and Halloumi with Honey-EVOO-Gochugaru

Serves 3-4

INGREDIENTS:

• one 28 oz can cooked chickpeas, drained and shaken dry
  
• 5 pints (about 3 pounds) tomatoes, larger ones cored and cut into 3/4" pieces
• 3-4 shallots, thinly sliced (sub 2 cups green onions, including the white parts)
  
• 1/4 cup extra virgin olive oil
• 3 T. honey - don't skimp on this!
• 2 (6-8oz) packages halloumi sliced into 3/8" cubes
• 2 t. mild chile flakes or to taste (I used gochugaru or silk)
• 1 t. himalayan pink salt

INSTRUCTIONS:

 

Preheat oven to 400F (375F convection).

 

Halve the tomatoes, core them, and slice into approximately 3/4" pieces.  Our tomatoes are very juicy, so I transfer them to a 2 quart strainer set over a trash bin (you can use a plate or a bowl) and let some of the juices drip out because I have spilled some of the juice while carrying the pan to the oven!  When this strainer is full, I know I have enough tomatoes!

Tomatoes cored, cubed, and draining.

On a sheet pan, combine the chickpeas, tomatoes, shallots, olive oil and  honey.   

 

NOTE: I like a 2:1 ratio of tomatoes to chickpeas - 2/3 of the pan filled with tomatoes, 1/3 filled with chickpeas, and lots of shallots.  

Chickpea:tomato:shallot ratio we prefer.

 

All mixed together- notice the tomato:chickpea ratio.

Spread in an even layer and season with salt (I used about 1 t. salt)

 
Arrange the halloumi among the chickpeas and tomatoes and sprinkle with chile flakes.

 

Add the halloumi and chile flakes

Roast until the feta is brown and the tomatoes are soft, 30 minutes.  There is no need to stir.  Eat right away! 

 
Leftovers reheat beautifully.