Preheat oven to 425°F and spray a large sheet pan with olive oil.

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

Drizzle with olive oil and lemon juice, then sprinkle with garlic, oregano, salt, and pepper. Toss until everything is well coated.

Spread the mixture in a single layer on the prepared sheet pan and roast for 15 minutes.

Remove from oven, scatter halloumi cubes over the vegetables and chickpeas, and gently stir.

Return to oven and roast until halloumi is golden and vegetables are tender, approximately 25 more minutes.

Garnish with fresh parsley and serve immediately.