Grilled Chickpeas with Cabbage

Instructions

1. 1

   Preheat your grill to medium-high heat. In a medium bowl, whisk together 2 tablespoons olive oil, cumin, smoked paprika, lime juice, minced garlic, salt, and pepper until combined.

   Tip: Make the dressing while the grill heats to save time.

2. 2

   Toss the drained chickpeas with half of the prepared dressing and set aside for 5 minutes to absorb flavors.

   Tip: Patting the chickpeas dry helps them crisp up better on the grill.

3. 3

   Brush the cabbage wedges on both sides with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.

   Tip: Leaving the core intact helps cabbage hold together while grilling.

4. 4

   Place the chickpeas in a grill basket or perforated grill pan. Grill for 8-10 minutes, shaking occasionally, until golden and crispy.

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

5. 5

   Place cabbage wedges directly on the grill grates alongside the chickpeas. Grill for 6-8 minutes per side until charred and tender.

   Tip: Don't move the cabbage too frequently; let it sit to develop color and caramelization.

6. 6

   Transfer the grilled chickpeas and cabbage to a large serving bowl. Scatter sliced red onion and fresh cilantro over the top.

   Tip: The heat from the vegetables will slightly wilt the cilantro and onion.

7. 7

   Drizzle any remaining dressing from the bottom of the bowl over the finished dish and toss gently to combine. Serve warm or at room temperature.

   Tip: This dish tastes great fresh or can be enjoyed as leftovers the next day.