Herby rice with roasted veg, chickpeas & halloumi

Herby rice with roasted veg, chickpeas & halloumi

  • 1
  • 2
  • 3
  • 4
  • 5
(88 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4
Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal782
  • fat40g
  • saturates13g
  • carbs70g
  • sugars17g
  • fibre1g
  • protein29g
  • salt1.9g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 red onions, cut into chunky wedges
  • 3 peppers, sliced (we used green, red and yellow)



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 3 courgettes (about 600g), cut into batons



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g brown basmati rice
  • small pack flat-leaf parsley
  • 85g cashew nuts
  • 1 garlic clove, crushed
  • 400g can chickpeas, drained and rinsed
  • 200g halloumi, cut into chunky cubes



    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…


  1. Heat oven to 200C/180C fan/gas 6. Put the red onions, peppers and courgettes in a large roasting tin, toss in 2 tbsp oil and season. (You may need to do this in 2 tins.) Pop in the oven and cook for 25 mins until the veg is tender and beginning to turn golden.

  2. Meanwhile, cook the rice following pack instructions. Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. Stir the chickpeas and halloumi into the roasted veg and cook for 10 mins more. Fork the parsley pesto through the rice, spoon over the veg and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th May, 2019
Really nice. All the family enjoyed it. I added a lots of seasoning to the veggies and oregano and cumin, water in the pesto and made tomatoes roasted in pomegranate syrup as a side.
4th Apr, 2019
This is a great easy, tasty and filling recipe. I've made twice now and just changed it slightly. I added a couple of crushed garlic cloves to the veg and used half basil half parsley as others suggested , otherwise it's too bland. It looks like there isn't enough rice but it's VERY filling! Great for lunch next day.
Lynda Froud's picture
Lynda Froud
3rd Oct, 2018
Made this tonight and it was great. I followed the tips from,others and roasted the chick peas,substituted half the parsley for basil, and roasted the halloumi longer,I also dry fried the nuts first. I roasted a whole bulb of garlic and put that in the pesto instead of the raw clove. As I knew my son wouldn’t eat much brown rice I mixed the pesto and everything else into the veg and served it on the rice and it worked very well.
15th Aug, 2018
Really loved this recipe. I did half parsley and half basil and it gave it a lot more flavour. Next time i would roast the chickpeas separately as i would prefer them crispy and would add some herbs into the veg while its roasting. But other than that the recipe was fab and so easy to make. Perfect for a week night meal.
8th Jul, 2018
Really enjoyed this. I added some lemon juice to the pesto and used half basil and half parsley as my bunch of parsley was pretty meagre. Also added a few spices to the veg and gave the haloumi 20 minutes as others have suggested. Great the next day too.
pikolet's picture
30th Jan, 2018
My family and I loved this recipe. The only thing I did differently was to use ready refrigerated basil pesto which worked quite well. I agree that the halloumi needs more than 10 minutes. I hope it tastes just as good tomorrow for lunch!
10th Jan, 2018
We love this recipe. The helium could do with a little longer to crisp up. We used Tilda brown basmati rice. We will be doing this recipe again soon.
5th Jan, 2018
Quite enjoyed this but there is room for improvement. I will add tomatoes and fresh herbs to the roasted vegetables another time and might try feta instead of halloumi to give a slightly stronger taste.
16th Aug, 2017
This herby rice is a revelation! It was so creamy and delicious. I will add more garlic next time though. I also needed to add a little bit of water to help whizz it up as I was using a hand blender. I would also crisp up the halloumi or cook for longer as others have suggested. But really nice all around and makes for good leftovers for work lunch
26th Jul, 2017
I halved the recipe for 2 portions and didn't add the halloumi. As a result I found the portion a bit small so would add a full portion (75g per person) of rice next time. I used dried parsley, 1/2 of the nuts and doubled the garlic. This was a nice addition to normal rice. I roasted a couple of garlic cloves and mashed it with lemon juice and poured this over the roast vegetables to give them a bit more flavour.


10th Jun, 2020
Can you confirm fibre content as this looks like a health high fibre recipe but you are showing 1g
3rd Dec, 2018
Wasn't able to blitz up our own pesto mix and so used a standard basil pesto from the shops. It still tasted wonderful. I also put the chickpeas in at the start with the other vegetables and gave the halloumi significantly more time to brown, too (maybe 20 minutes). I seasoned the vegetables and chickpeas with salt, black pepper, garlic powder and some frozen fresh parsley (wanted to get it in somewhere!). Great recipe, even though I'm aware I amended quite a few things out of necessity!
16th Aug, 2018
Loved this. Used supermarket vegan pesto and replaced halloumi with deep fried salt and pepper tofu to make it vegan. Really delicious
Want to receive regular food and recipe web notifications from us?