Grilled Chickpeas with Crispy Potato Cubes

Instructions

1. 1

   Preheat your grill to medium-high heat. While heating, pat the drained chickpeas completely dry with paper towels to remove excess moisture.

   Tip: Dry chickpeas grill better and develop a crispier exterior.

2. 2

   Toss the potato cubes with 2 tablespoons of olive oil, half the minced garlic, rosemary sprigs, salt, and pepper in a large bowl. Divide into a grill basket or skewers.

   Tip: Using a grill basket prevents potatoes from falling through the grates.

3. 3

   Place the potato basket on the grill and cook for 25-30 minutes, stirring occasionally, until golden and fork-tender with charred edges.

   Tip: Don't rush this step—golden color indicates caramelization and better flavor.

4. 4

   In a separate bowl, combine the chickpeas with 2 tablespoons olive oil, smoked paprika, remaining garlic, and half the salt. Toss well.

   Tip: The oil helps the chickpeas char evenly on the grill.

5. 5

   Once potatoes are nearly done, push them to the cooler side of the grill. Add the chickpeas to the hotter side and grill for 8-10 minutes, shaking the basket halfway through, until they develop a smoky char.

   Tip: Listen for a light crackling sound—this means they're developing that desirable crust.

6. 6

   While everything finishes grilling, whisk together the remaining 2 tablespoons olive oil, lemon juice, and remaining salt in a small bowl to create a dressing.

   Tip: Make this while grilling to save time.

7. 7

   Transfer the grilled chickpeas and potatoes to a serving bowl. Add the sliced red onion and pour the lemon dressing over everything while still warm.

   Tip: Adding dressing while hot helps flavors absorb better.

8. 8

   Toss gently to combine, then garnish generously with fresh chopped parsley. Serve immediately while still warm.