Grilled Chickpeas with Courgette
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight meals that feels fancy but honestly couldn't be easier. Grilled chickpeas with courgette comes together in under an hour and costs just a few pounds to make. The chickpeas are packed with fiber and protein, so it keeps you satisfied for hours, and they get this amazing smoky, crispy exterior on the grill. I love how the tender courgettes soak up all the lemon, garlic, and fresh herbs. It's perfect served warm or at room temperature, making it ideal for meal prep too.
Ella x
Ingredients
- 2 cans (400g each)canned chickpeas(drained and patted dry)
- 3 mediumcourgettes(sliced lengthwise into ¼-inch planks)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 2 tablespoonsfresh mint(roughly torn)
- 1 teaspoonsmoked paprika
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred chilli flakes(optional)
Detail level
Instructions
- 1
Pat the drained chickpeas thoroughly dry with a clean kitchen towel, removing as much surface moisture as possible. This ensures they become crispy rather than steamed.
Tip: Dry chickpeas are essential for achieving a golden, crunchy exterior when grilling.
- 2
In a small bowl, whisk together the minced garlic, lemon juice, 3 tablespoons olive oil, smoked paprika, sea salt, and black pepper to create the dressing.
Tip: Prepare the dressing while prepping your vegetables to save time.
- 3
Heat a large cast-iron skillet or grill pan over medium-high heat until shimmering. Add 1 tablespoon olive oil and carefully arrange courgette slices in a single layer.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 4
Grill the courgette slices for 3-4 minutes per side until they develop golden char marks and become tender. Transfer to a large serving bowl.
Tip: Don't move the courgettes too frequently—let them sit to develop beautiful caramelization.
- 5
Return the skillet to medium-high heat and add the dried chickpeas in a single layer. Let them cook undisturbed for 4-5 minutes, then shake the pan and cook another 3-4 minutes until they're golden and crispy.
Tip: Listen for a gentle rattling sound—this indicates the chickpeas are becoming crispy.
- 6
Pour the warm lemon-garlic dressing over the courgettes in the bowl, then add the grilled chickpeas and fresh thyme.
Tip: Add the dressing while the chickpeas are still warm so they absorb the flavors better.
- 7
Toss everything together gently until well combined. Top with fresh mint and a pinch of chilli flakes if desired.
Tip: Fresh herbs added at the end brighten the dish and maintain their vibrant flavor.
Recipe Variations
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