Grilled Chickpeas with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dishes because it comes together in under an hour and delivers serious flavor without breaking the bank. Chickpeas are packed with protein and fiber, making them incredibly filling and satisfying, so you really don't need much else to make a complete meal. I love how the grill gives both the chickpeas and cauliflower a beautiful char while the garlic, lemon, and smoked paprika create this amazing savory crust. It's the kind of food that tastes fancy enough to impress guests but simple enough that anyone can pull it off.
Ella x
Ingredients
- 2 canscanned chickpeas(drained and patted dry)
- 1 headcauliflower(cut into 1-inch thick steaks)
- 4 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 1½ teaspoonssmoked paprika
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoonfresh rosemary(chopped)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. While the grill heats, toss the dried chickpeas with 1.5 tablespoons of olive oil, half the smoked paprika, salt, and pepper in a bowl.
Tip: Patting the chickpeas completely dry ensures they'll crisp up nicely instead of steaming on the grill.
- 2
In a small bowl, whisk together the remaining 2.5 tablespoons of olive oil, lemon juice, minced garlic, remaining paprika, thyme, rosemary, and red pepper flakes to create the herb dressing.
Tip: Make the dressing while the grill preheats to save time later.
- 3
Brush both sides of the cauliflower steaks with a light coating of olive oil and season generously with salt and pepper.
Tip: Don't overcrowd the grill; work in batches if needed for even cooking.
- 4
Place the cauliflower steaks on the grill grates and cook for 4-5 minutes per side until deep golden char marks appear and the cauliflower becomes tender.
Tip: Let each side sit undisturbed for the first 2 minutes to develop those beautiful grill marks.
- 5
In a grill basket or on a piece of perforated foil, arrange the seasoned chickpeas in a single layer. Place on the grill alongside the cauliflower.
Tip: Using a grill basket prevents chickpeas from falling through the grates and makes flipping easier.
- 6
Grill the chickpeas for 8-10 minutes, shaking the basket or stirring occasionally, until they're golden and crispy with charred edges.
Tip: Listen for the chickpeas to pop slightly—this indicates they're reaching peak crispiness.
- 7
Transfer the grilled cauliflower and chickpeas to a large serving platter and immediately drizzle with the herb dressing, tossing gently to combine.
Tip: Dressing the vegetables while they're hot allows the flavors to be absorbed better.
- 8
Finish with a generous sprinkle of fresh parsley and an extra pinch of sea salt. Serve warm or at room temperature.
Tip: This dish is wonderful served immediately but also tastes great as a cold salad the next day.
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