Grilled Chickpeas with Mushroom
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dishes because it comes together in under an hour and costs just a few dollars to make. Chickpeas are packed with protein and fiber, making them incredibly satisfying and great for keeping you full. I love how the smoky paprika and fresh thyme create this amazing depth of flavor while the mushrooms get wonderfully caramelized on the grill. It's the kind of simple, wholesome meal that feels fancy enough for company but easy enough that you'll find yourself making it again and again.
Ella x
Ingredients
- 2 canscanned chickpeas(drained and patted dry)
- 1 poundmushrooms(halved or quartered)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried or fresh)
- 1 teaspoonsmoked paprika
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonslemon juice
- ½ mediumred onion(sliced into wedges)
- 3 tablespoonsfresh parsley(chopped)
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 a golden, crispy exterior.
- 2
In a large bowl, whisk together olive oil, minced garlic, thyme, smoked paprika, salt, and pepper to create the marinade.
Tip: Make this marinade while preparing the vegetables to save time.
- 3
Add the dried chickpeas and mushroom pieces to the marinade, then toss gently until everything is evenly coated. Let sit for 5 minutes.
Tip: Don't over-toss as chickpeas can break apart easily.
- 4
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
Tip: Use a grill brush or crumpled foil to oil the grates effectively.
- 5
Transfer the chickpeas and mushrooms to a grill basket or skewers, arranging them in a single layer for even cooking.
Tip: Grill baskets work best as loose chickpeas may fall through the grates.
- 6
Place on the grill and cook for 8-10 minutes, shaking the basket or stirring occasionally to ensure even charring on all sides.
Tip: Listen for a gentle sizzle; if it's too loud, reduce heat slightly.
- 7
Add the red onion wedges to the grill alongside the chickpeas and mushrooms, cooking for another 5-7 minutes until all vegetables are tender and lightly charred.
Tip: The onions release natural sugars when grilled, adding a subtle sweetness.
- 8
Remove from heat and immediately drizzle with fresh lemon juice and sprinkle with chopped parsley for brightness and freshness.
Tip: The lemon juice adds acidity that balances the smoky flavors perfectly.
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