Grilled Chickpeas with Brussels Sprouts and Crispy Garlic
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like something from a fancy restaurant. Chickpeas are packed with protein and fiber, making them incredibly satisfying and great for keeping you full between meals. I love how the grill gives both the chickpeas and brussels sprouts this wonderful smoky char while the crispy garlic adds an irresistible savory crunch. The bright lemon juice and warming spices tie everything together beautifully. Best of all, it's budget friendly and uses simple pantry staples that most of us already have at home.
Ella x
Ingredients
- 2 canscanned chickpeas, drained and dried(patted very dry with paper towels)
- 1 poundfresh brussels sprouts, halved
- 5 tablespoonsextra virgin olive oil
- 1½ teaspoonssmoked paprika
- 6garlic cloves, minced
- 2 tablespoonsfresh lemon juice
- 1 teaspoonfresh lemon zest
- ¾ teaspoonkosher salt
- ½ teaspoonblack pepper
- ¾ teaspooncumin
- 3 tablespoonsfresh parsley, chopped
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your grill or grill pan to medium-high heat (around 400°F). Pat the dried chickpeas completely dry using paper towels to ensure proper charring.
Tip: Moisture is the enemy of crispiness—don't skip the drying step!
- 2
In a large bowl, combine olive oil, smoked paprika, cumin, salt, pepper, and red pepper flakes. Add the dried chickpeas and toss until evenly coated.
Tip: Use your hands to ensure every chickpea gets coated with the spiced oil.
- 3
In a separate bowl, toss the halved brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Set aside.
Tip: Keep the brussels sprouts separate to control their cooking time.
- 4
Spread the chickpeas on a grill grate or in a grill basket and cook for 12-15 minutes, shaking or stirring every 3 minutes, until the outside is charred and slightly crispy.
Tip: Listen for popping sounds—this indicates the chickpeas are developing that desirable crust.
- 5
Place the brussels sprouts flat-side down directly on the grill grates during the last 10 minutes of the chickpea cooking time. Allow them to char for 4-5 minutes per side until golden and tender.
Tip: The flat cut side should develop a beautiful caramelized crust.
- 6
While the vegetables grill, warm 1 tablespoon of olive oil in a small pan over medium heat and add the minced garlic. Cook for 2-3 minutes, stirring frequently, until the garlic turns golden and crispy, then remove from heat.
Tip: Watch carefully—garlic can burn quickly and become bitter.
- 7
Transfer the grilled chickpeas and brussels sprouts to a serving bowl. Drizzle with lemon juice and toss gently.
Tip: The acidity of the lemon brightens all the smoky flavors.
- 8
Top with the crispy garlic and its oil, fresh lemon zest, and chopped parsley. Serve warm or at room temperature.
Tip: This dish is delicious served immediately or eaten as a leftover the next day.
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