Grilled Chickpeas with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is my go to recipe when I want something hearty and satisfying that comes together in under an hour. Grilled chickpeas with fennel has become a favorite at my table because it's simple to make, budget friendly, and packed with plant based protein. The chickpeas are naturally high in fiber, which keeps you feeling full and supports digestive health, while the fresh fennel adds a lovely subtle sweetness and aromatic quality. Just toss everything together with some lemon juice and spices, throw it on the grill, and you've got a delicious side dish or light main course that tastes like you spent way more time on it than you actually did.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- 1 mediumfresh fennel bulb(trimmed and cut into wedges)
- 4 tablespoonsextra virgin olive oil
- 1 teaspoonground cumin
- ½ teaspoonsmoked paprika
- 3garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonfresh thyme leaves
- ½ mediumred onion(thinly sliced)
Detail level
Instructions
- 1
Pat the drained chickpeas completely dry with a clean kitchen towel to remove excess moisture, which helps them crisp up on the grill.
Tip: Dry chickpeas are essential for achieving that satisfying crunchy exterior.
- 2
In a large bowl, whisk together olive oil, minced garlic, cumin, smoked paprika, salt, pepper, and fresh thyme to create a spice paste.
- 3
Add the dried chickpeas and sliced red onion to the bowl, tossing gently to coat everything evenly with the spice mixture. Let sit for 5 minutes.
Tip: This allows the chickpeas to absorb the flavors while you prepare the fennel.
- 4
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
- 5
Toss the fennel wedges with 1 tablespoon of olive oil, salt, and pepper. Place directly on the grill grates and cook for 4-5 minutes per side until golden and caramelized.
Tip: Don't move the fennel too frequently—let it develop a nice char for better flavor.
- 6
Transfer the fennel to a cutting board and chop into bite-sized pieces. Set aside on a serving plate.
- 7
Spread the spiced chickpeas and red onions in a single layer on a grill basket or skewers threaded onto flat metal skewers. Grill for 8-10 minutes, shaking the basket occasionally, until the chickpeas are browned and slightly charred.
Tip: A grill basket prevents chickpeas from falling through the grates while allowing even cooking.
- 8
Remove the grilled chickpeas from the heat and immediately drizzle with fresh lemon juice. Toss together with the chopped fennel and any remaining juices from the cooking process.
Tip: The warm chickpeas will absorb the lemon juice beautifully, brightening the entire dish.
- 9
Taste and adjust seasonings as needed. Serve warm as a side dish or appetizer, garnished with extra fresh thyme if desired.
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