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If you're after a simple, naturally-gluten-free dinner idea which can be made in one pan, you'll love this Halloumi, Aubergine and Chickpea Traybake.
This one-pan meal is a great vegetarian dinner option and is 100% gluten free and coeliac-friendly.
Halloumi slices are cooked with chunks of aubergine, sweet potato and red pepper, along with chickpeas and spicy harissa paste.
Drizzled with garlic yoghurt, this is the ultimate meat-free meal and also makes a banging side dish for a lighter dinner.
I find this halloumi traybake a great alternative to salads in the winter as it makes a lovely gluten free lunch or dinner option.
If you like my Roasted Halloumi Traybake recipe then this is guaranteed to be a hit!
Is halloumi gluten free?
Halloumi is a hard, rubbery cheese from Cyprus which is traditionally made from goat and sheep's milk.
It is most often eaten hot as instead of melting, this hard cheese becomes soft and rubbery and just absolutely delicious!
It has a strong salty flavour which I find perfectly complements sweeter flavours like sweet potato - as well as the spice of the harissa in this dish.
Halloumi is 100% gluten free as it is made of milk, but of course this means it does contain dairy and is also not vegan.
You can cook halloumi in many different ways - I often grill, fry or BBQ it - but roasting or baking it also works so well, as it does in this recipe!
Ingredients and Substitutions
There's a full printable recipe card below with the method and quantities, but here's an idea of the ingredients and any substitutions.
- Aubergine: I absolutely love cooking with aubergine, especially in vegetarian dishes. It provides a really meaty texture while absorbing the flavours around it. If you prefer you could use courgette but aubergine works so well in this dish.
- Sweet Potato: This contrasts really well against the salty halloumi. You could also use butternut squash or even 'normal' white potatoes if you prefer.
- Red Pepper: Again, I've chosen red pepper as it's the sweetest one. Any colour would work or you could use a mixture of peppers.
- Chickpeas: You can omit these if you don't like or cannot tolerate them. They go lovely and crunchy in the oven and add some protein to this dish.
- Halloumi: The key ingredient! You could omit this or use a dairy free/vegan halloumi but for me it is the staple part of this dish. You can sometimes buy a chilli halloumi which gives it an even better flavour!
- Harissa Paste: Generally harissa paste is gluten free, but double check it is. I pick these up from the spice aisle in most supermarkets. Use up the remainder of the jar making my Slow Cooker Harissa Chicken next!
FOR THE GARLIC YOGHURT
For this I mix natural yoghurt with garlic and olive oil. This creates an amazing dip which reminds me a bit of chicken kebabs from the kebab shop!
You don't have to make the garlic yoghurt drizzle for this recipe but trust me, you'll be super glad if you do!
It really balances the meal and gives it an extra edge of flavour - I just love to smother my plate in it and sprinkle it with lashings of fresh parsley.
My Halloumi, Aubergine and Chickpea Traybake recipe
This easy one-pan meal is such a simple dinner to make but it's honestly a game-changer.
Packed with big flavours you'll love it as a main dish, or it could even be served as a side dish for a BBQ or salad spread.
And please do leave a review to let others know you loved it too! It would mean the world to me.
- 1 aubergine
- 1 large sweet potato (approx 500g)
- 1 red pepper
- 400g tin chickpeas (drained)
- 225g pack of halloumi
- 45g harissa paste
- 1 tbsp olive oil
For the garlic yoghurt:
- 2 tbsp natural fat-free yoghurt
- 1 tsp chopped garlic
- 1 tsp olive oil
- Salt and Pepper (to taste)
- Chopped fresh parsley
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. If your baking tray isn't non-stick line with baking paper and set to one side.
- Chop the aubergine and sweet potato into rounds approx ½ inch thick and then each one into quarters. Roughly chop the red pepper into large chunks.
- Add the vegetables and drained chickpeas to a large bowl, drizzle with olive oil and add the harissa pasta. Mix well so everything is coated in the harissa then pour out onto your baking tray. Spread into one even layer then bake for 30 minutes.
- Slice the halloumi into 8 pieces. After 30 minutes, remove the tray from the oven, lay the halloumi on top and then return to the oven for another 10-15 minutes until the veg is cooked through.
- Meanwhile, mix the yoghurt, garlic, olive oil, salt and pepper together. Remove the tray from the oven and drizzle the yoghurt on top. Finish by sprinkling with chopped parsley then serve straight away.
Any leftovers can be eaten cold but the halloumi will harden. You can also reheat leftovers in the microwave. Do not freeze.
Amount Per Serving: Calories: 513Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 45mgSodium: 638mgCarbohydrates: 56gFiber: 14gSugar: 15gProtein: 25g
Need more gluten free dinner recipe inspiration?
Here are some more gluten free dinner recipes you can try out once you've made this Gluten Free Halloumi, Aubergine and Chickpea Traybake.
- Herb Crusted Salmon and Smashed Potato Traybake
- Slow Cooker Butternut Squash Curry
- Greek Chicken Traybake
- Vegan Chickpea Curry
If you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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