Grilled Chickpeas with Broccoli
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a wonderful dish I've been making all summer long. Grilled chickpeas with broccoli comes together in just 40 minutes total, making it perfect for busy weeknights when you want something wholesome without spending hours in the kitchen. Both ingredients are incredibly budget friendly and nutritious, especially chickpeas which are packed with plant based protein and fiber to keep you satisfied. The smoky paprika and fresh garlic create such amazing flavors that you'll forget you're eating something this simple and good for you. It's the kind of meal that feels special enough for guests but easy enough to throw together on a Tuesday night.
Ella x
Ingredients
- 2 canscanned chickpeas(drained and patted dry)
- 1420 mlfresh broccoli florets(cut into bite-sized pieces)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsmoked paprika
- 1 teaspoondried oregano
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes(optional)
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
Tip: Pat the chickpeas completely dry with paper towels for maximum crispiness and better browning.
- 2
In a large bowl, combine minced garlic, olive oil, lemon juice, smoked paprika, oregano, salt, pepper, and red pepper flakes to create the dressing.
Tip: Whisk the dressing thoroughly to emulsify the oil and distribute the spices evenly.
- 3
Add the dried chickpeas and broccoli florets to the dressing and toss gently but thoroughly, ensuring all pieces are coated evenly.
Tip: Use your hands to massage the dressing into the broccoli for better flavor penetration.
- 4
Transfer the coated chickpeas and broccoli to a grill basket or skewers to prevent them from falling through the grates.
Tip: If using skewers, thread alternating chickpeas and broccoli for even cooking and attractive presentation.
- 5
Place the grill basket on the preheated grill and cook for 8-10 minutes, shaking the basket occasionally to ensure even charring and cooking.
Tip: Listen for a gentle sizzle and watch for light browning on the chickpeas and slight charring on the broccoli edges.
- 6
Continue cooking for another 8-10 minutes, stirring occasionally, until the chickpeas are golden and crispy and the broccoli is tender with charred edges.
Tip: The broccoli should be fork-tender but still have a slight firmness to the florets.
- 7
Transfer the grilled chickpeas and broccoli back to a serving bowl and sprinkle with fresh chopped parsley immediately after cooking.
Tip: The residual heat will soften the parsley slightly while maintaining its fresh flavor.
- 8
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired before serving warm.
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