Grilled Chickpeas with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy enough for company. The combination of smoky, charred chickpeas with sweet roasted beetroot is absolutely divine, and the best part is that everything comes together in under an hour. Chickpeas are packed with fiber and protein, making this dish incredibly filling and nutritious. What I love most is how budget friendly it is, especially since you're likely using pantry staples and inexpensive canned chickpeas. The tahini dressing ties everything together beautifully, creating a creamy, Middle Eastern inspired flavor that will have everyone asking for seconds.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- 3 mediumfresh beetroot(peeled and cut into 1-inch cubes)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 1½ teaspoonssmoked paprika
- 1 teaspooncumin
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonstahini
- 2 tablespoonsfresh lemon juice
- 2 tablespoonswarm water(for dressing)
- 59 mlfresh parsley(chopped)
- ¼ mediumred onion(thinly sliced)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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