Grilled Chickpeas with Leek
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This grilled chickpea and leek dish has become one of my go to weeknight favorites because it comes together in under an hour and costs almost nothing to make. The chickpeas are packed with protein and fiber, so they keep you satisfied long after dinner, and when you char them on the grill they get this wonderfully crispy exterior while staying creamy inside. Combined with sweet caramelized leeks, fresh lemon, and smoky paprika, it's the kind of simple, wholesome meal that tastes far more impressive than the minimal effort required. Whether you're cooking for yourself or entertaining friends, this recipe delivers big flavor without any fuss.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- 3 mediumleeks(white and light green parts, cut into 2-inch lengths)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh thyme(chopped)
- 1 teaspoonsmoked paprika
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped for garnish)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Pat the drained chickpeas thoroughly dry with paper towels to remove excess moisture, which helps them crisp on the grill.
Tip: Dry chickpeas are essential for achieving a golden, crispy exterior rather than steamed texture.
- 2
In a large bowl, combine chickpeas with 2 tablespoons of olive oil, minced garlic, smoked paprika, salt, pepper, and red pepper flakes. Toss until evenly coated and let sit for 5 minutes.
- 3
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
Tip: If using a grill pan on the stovetop, this works just as well as an outdoor grill.
- 4
Arrange leek pieces on a separate plate and coat with 1 tablespoon of olive oil, salt, and pepper.
- 5
Place the seasoned chickpeas on the grill in a single layer using a grill basket or skewer to prevent them from falling through. Grill for 8-10 minutes, shaking the basket occasionally, until the chickpeas are golden and slightly charred.
Tip: Work in batches if necessary to avoid overcrowding.
- 6
Simultaneously, place the leek pieces directly on the grates and grill for 6-8 minutes per side until they develop char marks and become tender and caramelized.
- 7
While the chickpeas and leeks are grilling, whisk together the remaining 1 tablespoon of olive oil, lemon juice, fresh thyme, and lemon zest in a small bowl to make the herb drizzle.
- 8
Transfer the grilled chickpeas and leeks to a serving platter and immediately drizzle with the lemon-herb mixture. Toss gently to combine and garnish with fresh chopped parsley.
Tip: Dress while still warm so the flavors meld beautifully.
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