Grilled Chickpeas with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to meals when I want something satisfying yet light. Grilled chickpeas with aubergine comes together in just about an hour and costs next to nothing, especially if you keep canned chickpeas in your pantry like I do. The chickpeas are packed with protein and fiber, so you'll feel genuinely full without the heaviness of meat. The smoky char from grilling brings out the natural sweetness in the aubergine, while fresh herbs and bright lemon juice keep everything vibrant and flavorful. It's the kind of simple dish that tastes like you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 2 canscanned chickpeas(drained and patted dry)
- 2 mediumaubergine(sliced lengthwise into 1/4-inch planks)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonslemon juice
- 2 teaspoonsfresh oregano(chopped)
- 3 tablespoonsfresh parsley(finely chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonpaprika(smoked)
- 1 mediumred onion(thinly sliced)
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Pat the dried chickpeas with paper towels to remove any excess moisture, ensuring they'll crisp up nicely.
Tip: Completely dry chickpeas are essential for achieving a crispy exterior when grilled.
- 2
In a bowl, combine 3 tablespoons of olive oil with the minced garlic, smoked paprika, oregano, half the salt, and half the black pepper. Toss the chickpeas in this mixture until evenly coated.
Tip: Reserve some of the herb-oil mixture for drizzling over the finished dish.
- 3
Brush both sides of the aubergine slices with the remaining 3 tablespoons of olive oil and season with the remaining salt and pepper.
Tip: Don't skimp on oil for the aubergine—it helps prevent sticking and promotes browning.
- 4
Place the aubergine slices directly on the grill grates and cook for 4-5 minutes per side until they develop golden char marks and become tender.
Tip: Arrange slices in a single layer and avoid moving them too frequently for better grill marks.
- 5
While the aubergine cooks, spread the seasoned chickpeas on a grill-safe skillet or perforated grill pan. Place on the grill alongside the aubergine for 12-15 minutes, shaking the pan occasionally, until the chickpeas are golden and crispy.
Tip: Use a grill pan with holes to prevent the small chickpeas from falling through the grates.
- 6
Transfer the grilled aubergine to a serving platter. Whisk together the lemon juice with any remaining herb oil and drizzle over the aubergine.
Tip: The warm aubergine will absorb the lemon dressing better than if you apply it cold.
- 7
Top the aubergine with the crispy chickpeas, scattered red onion slices, cherry tomato halves, and fresh parsley.
Tip: Layer the ingredients just before serving to maintain the crispiness of the chickpeas.
- 8
Taste and adjust seasoning as needed. Serve warm or at room temperature with crusty bread or alongside grains like quinoa or couscous.
Tip: This dish is equally delicious served warm right off the grill or as a room-temperature salad the next day.
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