Herbed Millet with Roasted Chickpeas & Halloumi
27 Eki 2025
Herbed Millet with Roasted Chickpeas & Halloumi
A vibrant, protein-packed vegetarian dish featuring fluffy millet, crispy roasted chickpeas, savory halloumi cheese, and fresh Mediterranean vegetables. A perfect balanced and satisfying weeknight meal.
If you’re craving a wholesome, Mediterranean-inspired meal that delivers both flavor and nourishment, this Herbed Millet with Roasted Chickpeas & Halloumi is just what you need. Every bite brings together nutty millet, crispy chickpeas, and golden halloumi for a comforting yet refreshing dish.
Packed with protein and bursting with color, this recipe strikes the perfect balance between hearty and healthy. It’s ideal for busy weeknights, but elegant enough to impress at a casual dinner gathering.
Best of all, it’s easy to prepare with simple pantry staples and fresh herbs that elevate every spoonful.
Ingredients
- 150g millet
- 400g can of chickpeas, drained and rinsed
- 200g halloumi cheese
- 1 red bell pepper
- 1 small zucchini
- 1/2 red onion
- 2 cloves garlic
- 1 small bunch fresh parsley
- 1 small bunch fresh mint
- 1 lemon
- 45ml olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Preheat your oven to 200°C. On a baking sheet, toss the drained chickpeas with 15ml of olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20–25 minutes until golden and crispy.
- While the chickpeas roast, rinse the millet thoroughly. Add it to a medium pot with 400ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15–20 minutes, or until all the water is absorbed.
- Prepare the vegetables and herbs. Finely chop the red onion and garlic. Dice the bell pepper and zucchini into small cubes. Finely chop the parsley and mint.
- Heat 15ml of olive oil in a large frying pan over medium-high heat. Add the diced bell pepper and zucchini, and sauté for 5–7 minutes until tender but still with a slight bite. Add the garlic and onion and cook for another 2 minutes until fragrant. Set aside.
- Slice the halloumi into 1cm thick pieces and pat them dry with a paper towel. Heat the remaining 15ml of olive oil in the same pan and fry the halloumi for 2–3 minutes per side, until a deep golden-brown crust forms.
- Once the millet is cooked, fluff it with a fork. Gently stir in the sautéed vegetables, chopped parsley and mint, and the juice of half a lemon. Season with salt and pepper to taste.
- Divide the herbed millet mixture among plates. Top with the crispy roasted chickpeas and the pan-fried halloumi slices. Serve immediately with a lemon wedge on the side.
Tips & Substitutions
- Make it vegan: Swap halloumi for grilled tofu or marinated tempeh for a fully plant-based version.
- Add extra crunch: Sprinkle toasted sunflower seeds or almonds over the top before serving.
- Use other grains: Quinoa, couscous, or bulgur can easily replace millet if you prefer.
Nutrition
Calories (total): 1990 kcal
- Fat: 107g
- Carbohydrates: 184g
- Fiber: 38g
- Protein: 82g
