Grilled Chickpeas with Beetroot

Instructions

1. 1

   Preheat your grill or grill pan to medium-high heat (around 400°F). While it heats, toss the drained chickpeas with 2 tablespoons of olive oil, minced garlic, smoked paprika, cumin, salt, and pepper in a large bowl until evenly coated.

   Tip: Patting the chickpeas dry helps them get crispier and brown better on the grill.

2. 2

   In a separate bowl, combine the beetroot cubes with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper. Set aside until ready to grill.

3. 3

   Once the grill is hot, spread the seasoned chickpeas on the grill grates in a single layer. Grill for 8-10 minutes, stirring occasionally with a grill basket or spatula, until they're charred and crispy on the outside. Transfer to a serving bowl.

   Tip: Use a grill basket to prevent chickpeas from falling through the grates.

4. 4

   Place the beetroot cubes directly on the grill grates and cook for 6-8 minutes, turning occasionally, until they develop char marks and are tender. Add them to the bowl with the chickpeas.

   Tip: Beetroot is done when a fork easily pierces the flesh.

5. 5

   While the vegetables grill, prepare the tahini dressing by whisking together tahini, fresh lemon juice, minced garlic, salt, and warm water until smooth and drizzle-able.

   Tip: If the dressing is too thick, add a bit more water one tablespoon at a time.

6. 6

   Pour the tahini dressing over the grilled chickpeas and beetroot, then gently fold in the fresh parsley and sliced red onion until everything is well combined.

7. 7

   Taste and adjust seasonings as needed. Serve immediately while the chickpeas are still warm and crispy, or let cool to room temperature for a cold salad option.

   Tip: This dish can be made ahead and served cold, making it perfect for meal prep or potlucks.