Chickpea Halloumi Tacos

These yummy vegetarian tacos are filled with herb-spiced roasted chickpeas and halloumi plus a zesty cucumber salsa accented with fresh dill.

Prep Time
Cook Time

Step 1: Prepare Cucumber Salsa

In medium bowl, toss together cucumber, sun-dried tomatoes, red onion, lemon juice, oil, dill, salt and pepper until combined. Let stand for 10 minutes.

Step 2: Preheat Oven

Meanwhile, preheat oven to 450°F.

Step 3: Prepare Chickpeas and Halloumi Filling

In another medium bowl, toss together chickpeas, halloumi, olive oil, za’atar seasoning and Italian seasoning until coated. Arrange on unlined baking sheet.

Step 4: Roast Chickpeas and Halloumi Filling

Roast, stirring occasionally, for 15 to 20 minutes or until golden brown and crispy. (Alternatively, preheat air fryer to 400°F according to manufacturer’s instructions. Add chickpea and halloumi mixture to air-fryer basket and air-fry, tossing halfway through, for 12 to 15 minutes or until golden brown and crispy.)

Step 5: Warm Tortillas

Meanwhile, warm tortillas according to package directions.

Step 6: Serve Tacos

Divide chickpea and halloumi mixture among tortillas and top with cucumber salsa.

Tip: If using oil-packed sun-dried tomatoes, drain oil from sun-dried tomatoes, and substitute olive oil in Step 1 with an equal amount of the oil from the jar of sun-dried tomatoes. If sun-dried tomatoes are not packed in oil and are not pliable, soak in hot boiling water for 5 minutes, then drain.