Grilled Chickpeas with Bamboo Shoot

Instructions

1. 1

   Mix sesame oil, rice vinegar, soy sauce, ginger, garlic, honey, and red pepper flakes in a small bowl to create the glaze.

   Tip: Prepare this marinade while your grill heats up for faster cooking.

2. 2

   In a large bowl, toss the patted-dry chickpeas and bamboo shoot strips with half of the glaze mixture, coating evenly.

   Tip: Pat the chickpeas completely dry to ensure they get crispy when grilled.

3. 3

   Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.

4. 4

   Transfer the glazed chickpeas and bamboo shoots onto grill skewers or a grill basket to prevent them from falling through the grates.

   Tip: If using wooden skewers, soak them in water for 30 minutes beforehand.

5. 5

   Grill for 12-15 minutes, stirring occasionally and basting with the remaining glaze, until the chickpeas are golden and slightly charred and bamboo shoots are tender with grill marks.

   Tip: Rotate the basket every 3-4 minutes for even cooking and charring.

6. 6

   Transfer the grilled chickpeas and bamboo shoots to a serving platter and drizzle with fresh lime juice.

7. 7

   Garnish with toasted sesame seeds and chopped green onions before serving immediately while still warm.

   Tip: The residual heat will enhance the nutty sesame aroma.