Grilled Chickpeas with Pak Choi

Instructions

1. 1

   Pat the drained and rinsed chickpeas completely dry using paper towels, ensuring they're moisture-free for better charring on the grill.

   Tip: Dry chickpeas will crisp up beautifully instead of steaming.

2. 2

   In a medium bowl, toss the dried chickpeas with 2 tablespoons of olive oil, paprika, cumin, red pepper flakes, salt, and black pepper until evenly coated.

   Tip: Don't skip the spices—they add wonderful depth to the otherwise mild chickpeas.

3. 3

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: A grill basket or perforated grill pan works perfectly for chickpeas.

4. 4

   Spread the seasoned chickpeas in a single layer on the grill or in a grill basket and cook for 12-15 minutes, shaking occasionally, until they're deeply charred and crispy.

   Tip: Listen for a gentle crackling sound—that's your cue they're getting crispy.

5. 5

   While the chickpeas cook, brush the pak choi halves on both sides with the remaining 2 tablespoons of olive oil and place them cut-side down on the grill.

   Tip: Grilling pak choi cut-side down creates beautiful caramelization and char marks.

6. 6

   Grill the pak choi for 6-8 minutes, flipping halfway through, until the leaves are tender and both sides have light char marks.

   Tip: Don't overcrowd the grill—give the pak choi space to develop color.

7. 7

   In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, and sesame oil to create a quick dressing.

   Tip: This aromatic glaze adds brightness and umami to the grilled vegetables.

8. 8

   Arrange the grilled pak choi on a serving plate and top with the crispy chickpeas, then drizzle the garlic-soy dressing over the top.

   Tip: Serve immediately while everything is still warm and the chickpeas are at their crispiest.