Grilled Chickpeas with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My favorite quick weeknight dinner combines crispy grilled chickpeas with tender pak choi in a savory Asian inspired sauce. This recipe comes together in just 45 minutes from start to finish, making it perfect for busy evenings. Chickpeas are packed with plant based protein and fiber, keeping you satisfied long after dinner. What I love most is how budget friendly this dish is, especially when using canned chickpeas that need no soaking or pre cooking. The combination of garlic, soy sauce, and sesame oil creates incredible depth of flavor while the charred chickpeas add a wonderful textural contrast to the wilted greens.
Ella x
Ingredients
- 2 canscanned chickpeas(drained, rinsed, and patted dry)
- ½ kgpak choi(halved lengthwise)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 1 teaspoonpaprika
- ½ teaspoonground cumin
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1lime(cut into wedges for serving)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.