Grilled Chickpeas with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes anything but ordinary. Chickpeas are packed with plant based protein and fiber, making them incredibly satisfying, while the roasted butternut squash adds natural sweetness and creaminess. The beauty of this dish is its simplicity: you toss everything with warm spices, grill until golden, then drizzle with a silky tahini lemon sauce. It's the kind of meal that feels fancy enough for guests but easy enough for a Tuesday night when you want something nourishing without spending hours in the kitchen.
Ella x
Ingredients
- 2 canscanned chickpeas(drained, rinsed, and patted dry)
- 1 mediumbutternut squash(peeled, seeded, and cut into 1-inch cubes)
- 4 tablespoonsextra virgin olive oil
- 1½ teaspoonssmoked paprika
- 1 teaspoongarlic powder
- 1 teaspoondried thyme
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonstahini
- 2 tablespoonsfresh lemon juice
- 2 tablespoonswater(for tahini sauce)
- 59 mlfresh parsley(chopped)
- 59 mlpomegranate seeds(optional garnish)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (around 400°F). While the grill heats, pat the chickpeas completely dry with a clean kitchen towel to ensure they become crispy.
Tip: Drying the chickpeas thoroughly is key to achieving a crispy exterior on the grill.
- 2
In a large bowl, combine the dried chickpeas with 2 tablespoons of olive oil, smoked paprika, garlic powder, thyme, and half the salt and pepper. Toss until evenly coated.
- 3
In another bowl, toss the butternut squash cubes with the remaining 2 tablespoons of olive oil and the remaining salt and pepper.
Tip: You can prepare these two components ahead of time and store them separately for up to 2 hours.
- 4
Transfer the chickpeas to a grill basket or skewer them for easy handling. Place on the grill and cook for 12-15 minutes, shaking the basket occasionally, until the exteriors are charred and crispy.
Tip: If using skewers, soak them in water for 30 minutes before threading the chickpeas to prevent burning.
- 5
Simultaneously, place the butternut squash cubes directly on the grill grates or on a perforated grill pan. Cook for 15-18 minutes, stirring every 4-5 minutes, until they develop golden-brown char marks and are tender inside.
Tip: The squash should be soft when pierced with a fork but still hold its shape.
- 6
While the vegetables grill, prepare the tahini dressing by whisking together tahini, fresh lemon juice, water, and a pinch of salt in a small bowl until smooth and drizzle-able. Adjust consistency with more water if needed.
- 7
Remove both the chickpeas and squash from the grill and transfer to a large serving platter.
- 8
Drizzle the warm grilled vegetables generously with the tahini sauce and sprinkle with fresh chopped parsley and pomegranate seeds if desired. Serve warm or at room temperature.
Tip: This dish tastes even better when served slightly warm, allowing the flavors to meld together beautifully.
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