Pat the chickpeas dry thoroughly with a clean towel so they roast properly and become crisp.

In a large bowl, combine chickpeas, zucchini, bell pepper, cherry tomatoes, and red onion wedges.

Drizzle with olive oil and sprinkle coriander, oregano, smoked paprika, salt, and black pepper over the mixture.

Toss everything together until the vegetables and chickpeas are evenly coated with the oil and spices.

Spread the mixture across the sheet pan in a single layer so the ingredients roast evenly.

Scatter the halloumi cubes evenly across the pan, leaving small spaces between pieces for browning.

Roast for about 20–25 minutes until the vegetables are tender, the chickpeas slightly crisp, and the halloumi turns golden on the edges.

Meanwhile, stir together Greek yogurt, grated garlic, a drizzle of olive oil, and a pinch of salt until smooth and creamy.

Remove the sheet pan from the oven once the vegetables are caramelized and the cheese is lightly crisp.

Spread the yogurt sauce onto a serving platter and spoon the roasted halloumi, chickpeas, and vegetables over the top.

Sprinkle chopped fresh mint over the dish and serve immediately while everything is warm and fragrant.