Grilled Chickpeas with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under an hour and tastes absolutely incredible. I discovered this combination by accident, grilling chickpeas until they got crispy and pairing them with lotus root, which has this wonderful delicate flavor and is packed with fiber for digestive health. The creamy white miso and ginger marinade brings everything together beautifully, and honestly, the whole thing feels so much fancier than the minimal effort required. It's become my go to when I want something wholesome and satisfying without spending hours in the kitchen.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- ¾ kgfresh lotus root(peeled and sliced into 1/4-inch rounds)
- 5 tablespoonsolive oil
- 3 tablespoonswhite miso paste
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 3 tablespoonssesame seeds(white and/or black)
- 1 tablespoonsoy sauce
- 1 tablespoonmaple syrup
- 3scallions(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat grill to medium-high heat (about 400°F). While the grill heats, whisk together miso paste, rice vinegar, soy sauce, maple syrup, ginger, and garlic in a small bowl until smooth and well combined.
Tip: If you don't have a grill, you can use a grill pan on the stovetop with equally good results.
- 2
Toss the dried chickpeas with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a grill-safe skewer or grill basket to prevent them from falling through the grates.
Tip: Using a grill basket makes flipping and retrieving the chickpeas much easier.
- 3
Brush lotus root slices on both sides with the remaining 3 tablespoons of olive oil and season with salt and pepper. Arrange them in a single layer on the grill grate.
Tip: Lotus root has a delicate texture, so handle gently and ensure your grill grates are clean to prevent sticking.
- 4
Place the chickpeas in their basket or skewers on the grill. Grill the lotus root for 4-5 minutes per side until they develop golden char marks and are just tender. Transfer to a serving plate.
Tip: Don't move the lotus root too frequently; let them sit to develop those beautiful grill marks.
- 5
Continue grilling the chickpeas for 8-10 minutes total, shaking the basket every 2-3 minutes to ensure even cooking and charring. They should be crispy and lightly charred on the outside.
Tip: Listen for a gentle rattling sound as you shake the basket—this ensures they're moving freely and cooking evenly.
- 6
Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant. Set aside.
Tip: Watch the seeds carefully as they toast quickly and can burn easily.
- 7
Return the grilled chickpeas to a large bowl and pour the miso-ginger glaze over them. Toss gently to coat evenly, being careful not to break them apart.
Tip: The warm chickpeas will absorb the glaze better, creating deeper flavor.
- 8
Arrange the lotus root slices on a serving platter and top with the glazed chickpeas. Sprinkle with toasted sesame seeds and fresh scallions. Serve warm or at room temperature.
Tip: This dish is delicious served immediately but also holds well for a couple of hours, making it great for entertaining.
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