Grilled Chickpeas with Celery
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 uses ingredients I almost always have on hand. Grilled chickpeas are absolutely delicious when they get those crispy, charred edges, and paired with fresh celery, they make for a surprisingly satisfying side or light main course. Chickpeas are packed with protein and fiber, making them incredibly filling without being heavy, and the combination of lemon, garlic, and smoked paprika brings so much flavor that you won't miss anything fancier. Best of all, this recipe is budget friendly and wonderfully simple, so it's perfect for when you want something homemade without spending hours in the kitchen.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- 6celery stalks(cut into 3-inch pieces)
- 4 tablespoonsolive oil
- 3 tablespoonslemon juice(freshly squeezed)
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsmoked paprika
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Pat the drained chickpeas thoroughly dry with paper towels to remove excess moisture, which helps them crisp up better when grilled.
Tip: Dry chickpeas are crucial for achieving a crispy exterior on the grill.
- 2
In a large bowl, whisk together 2 tablespoons of olive oil, minced garlic, smoked paprika, thyme, salt, pepper, and red pepper flakes.
Tip: Mix the spice blend thoroughly to distribute the flavors evenly.
- 3
Add the dried chickpeas to the spiced oil mixture and toss until all chickpeas are well coated. Let sit for 10 minutes to allow flavors to develop.
Tip: You can prepare this step up to 2 hours ahead and refrigerate.
- 4
In a separate bowl, toss the celery pieces with 1 tablespoon of olive oil, a pinch of salt, and pepper.
Tip: Keep the celery seasoning light so it doesn't overpower the delicate vegetable.
- 5
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
Tip: If using a grill pan indoors, heat it over medium-high heat on the stovetop.
- 6
Spread the chickpeas on the grill grates in a single layer and cook for 12-15 minutes, stirring occasionally with a grill basket or metal spoon, until they are golden brown and crispy.
Tip: Listen for a slight crackling sound and watch for browning to indicate they're ready.
- 7
Place celery pieces directly on the grates and grill for 8-10 minutes, turning occasionally, until lightly charred and tender.
Tip: Charring adds a subtle smoky sweetness to the celery.
- 8
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, and chopped parsley to create a dressing.
Tip: Make this dressing fresh just before serving for the brightest flavor.
- 9
Transfer the grilled chickpeas and charred celery to a serving platter and drizzle generously with the lemon-parsley dressing.
Tip: Toss everything together gently to combine.
- 10
Serve immediately while the vegetables are still warm, garnished with extra fresh parsley if desired.
Tip: This dish is best enjoyed fresh off the grill but can also be served at room temperature.
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