Grilled Chickpeas with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Looking for a quick and satisfying plant based dish that comes together in under an hour? This grilled chickpea and edamame recipe has become my go to weeknight favorite because it's honestly so simple and budget friendly. Both chickpeas and edamame pack incredible protein and fiber, keeping you full and satisfied, and the smoky paprika combined with fresh lime creates this amazing flavor that feels way more impressive than the minimal effort required. I love how you can prep everything in just twenty minutes and have it on the grill in no time. It's the kind of dish that makes you feel like you're eating something indulgent while actually being really good for you.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- 473 mlfrozen edamame(thawed and drained)
- 3 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 4garlic cloves(minced)
- 2 tablespoonslime juice(fresh)
- 1 teaspooncumin
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh cilantro(chopped)
- 2lime wedges(for serving)
Detail level
Instructions
- 1
Pat the drained chickpeas thoroughly dry with paper towels to remove excess moisture, which helps them crisp up on the grill.
Tip: Dry chickpeas are essential for achieving a crispy exterior when grilling.
- 2
In a large bowl, combine the dried chickpeas and thawed edamame. Drizzle with olive oil and toss well to coat evenly.
- 3
Sprinkle smoked paprika, cumin, minced garlic, sea salt, black pepper, and red pepper flakes over the legumes. Toss again until all ingredients are evenly distributed.
Tip: Mix the spices thoroughly to ensure even flavor distribution throughout the chickpeas and edamame.
- 4
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grill grates to prevent sticking.
Tip: A hot grill will create beautiful char marks and crispy exteriors.
- 5
Spread the chickpea and edamame mixture on a grill basket or perforated grill pan to prevent small legumes from falling through the grates.
Tip: A grill basket is ideal for cooking small vegetables and legumes evenly.
- 6
Grill for 20-25 minutes, stirring occasionally with a wooden spoon or grill-safe utensil. Cook until the chickpeas are crispy and lightly charred on the edges.
Tip: Stir every 5-7 minutes to ensure even cooking and prevent burning on one side.
- 7
Remove from the grill and transfer to a serving bowl. Immediately drizzle with fresh lime juice and toss gently.
Tip: Adding lime juice while warm helps the flavors infuse into the legumes.
- 8
Garnish with chopped fresh cilantro and serve warm with lime wedges on the side for extra brightness.
Tip: This dish is best enjoyed immediately while the chickpeas are still crispy.
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