Grilled Chickpeas with Avocado
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My favorite quick weeknight dinner has to be grilled chickpeas with avocado. This recipe comes together in under an hour and costs just a few dollars to make, which I absolutely love. The chickpeas get wonderfully crispy and smoky on the grill while soaking up all those warm spices, and then you top everything with creamy avocado, fresh cilantro, and a squeeze of lime. Chickpeas are packed with protein and fiber, so you're getting a seriously satisfying meal that keeps you full for hours. It's simple enough for a casual lunch but impressive enough to serve to guests.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and rinsed thoroughly, patted dry)
- 2ripe avocados(halved and pitted)
- 3 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 1 teaspooncumin
- ¾ teaspoongarlic powder
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2fresh lime(juiced)
- 118 mlfresh cilantro(chopped)
- 59 mlred onion(finely diced)
- 1jalapeño(minced (optional, seeds removed for less heat))
Detail level
Instructions
- 1
Preheat your grill or grill pan to medium-high heat for about 5 minutes until it's hot and ready.
Tip: Oil your grill grates lightly to prevent sticking.
- 2
In a large bowl, combine the dry chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss gently until all chickpeas are evenly coated with the spice mixture.
Tip: Make sure chickpeas are completely dry before coating—moisture will prevent proper charring.
- 3
Spread the seasoned chickpeas in a single layer on the grill or grill pan. Allow them to cook for 12-15 minutes, stirring occasionally with a grill-safe spatula, until they develop a charred, crispy exterior.
Tip: Listen for a gentle popping sound—this indicates they're cooking properly and developing a nice char.
- 4
While the chickpeas grill, prepare the avocado mixture by scooping the avocado flesh into a bowl and gently mashing it with a fork to your desired consistency (chunky or smooth).
Tip: Keep the avocado preparation until just before serving to prevent browning.
- 5
Fold the lime juice, cilantro, red onion, and jalapeño into the mashed avocado. Season with a pinch of salt and pepper to taste.
Tip: The lime juice helps preserve the avocado's bright green color.
- 6
Remove the chickpeas from the grill when they're golden brown and crispy on the outside. Transfer them to a serving bowl.
Tip: Some chickpeas may pop—this is normal and actually a sign of good caramelization.
- 7
Top the warm grilled chickpeas with generous spoonfuls of the avocado mixture and serve immediately while the chickpeas are still warm.
Tip: The contrast between warm, crispy chickpeas and cool, creamy avocado is essential to this dish.
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