Grilled Chickpeas with Bamboo Shoot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under an hour. Chickpeas are packed with protein and fiber, making them incredibly satisfying, and when you grill them with tender bamboo shoots, they develop this amazing caramelized flavor. The best part is how budget friendly this recipe is, especially when you use canned chickpeas. A simple sesame and ginger marinade brings everything together with just the right balance of savory, tangy, and a hint of heat. Your guests will be impressed, but you'll know how easy it really was.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- 355 mlfresh bamboo shoots(sliced lengthwise into strips)
- 3 tablespoonssesame oil
- 2 tablespoonsrice vinegar
- 2 tablespoonssoy sauce
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonhoney
- ¼ teaspoonred pepper flakes
- 2 tablespoonssesame seeds(toasted)
- 2green onions(chopped)
- 1 tablespoonlime juice
Detail level
Instructions
- 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
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
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
- 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
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
Transfer the grilled chickpeas and bamboo shoots to a serving platter and drizzle with fresh lime juice.
- 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.
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