Grilled Chickpeas with Cauliflower

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.