Grilled Chickpeas with Pea and Herb Salad

Instructions

1. 1

   Pat the drained chickpeas completely dry with a clean kitchen towel to remove excess moisture, which helps them crisp up better on the grill.

   Tip: Dry chickpeas are essential for achieving that crispy, charred exterior.

2. 2

   Toss the dried chickpeas with 2 tablespoons of olive oil, salt, pepper, and red pepper flakes in a large bowl until evenly coated.

3. 3

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

   Tip: Use an oiled paper towel to coat the grates while they're hot.

4. 4

   Spread the chickpeas in a single layer on a grill basket or skewers and grill for 12-15 minutes, shaking the basket occasionally, until golden brown and crispy on the outside.

   Tip: Stir every 3-4 minutes for even charring and to prevent burning.

5. 5

   While the chickpeas grill, heat 2 tablespoons of olive oil in a small pan over medium heat and sauté the minced garlic for 30 seconds until fragrant.

6. 6

   Add the fresh or frozen peas to the garlic oil and cook for 3-4 minutes until tender and warmed through.

   Tip: If using frozen peas, they'll thaw quickly in the hot oil.

7. 7

   Remove from heat and stir in the sliced shallot, fresh mint, parsley, lemon juice, and lemon zest.

   Tip: Add the fresh herbs after cooking to preserve their bright flavor and color.

8. 8

   Transfer the grilled chickpeas to a serving bowl and gently fold in the warm pea and herb mixture, tossing gently to combine without breaking the chickpeas.

   Tip: Let the dish sit for 2-3 minutes before serving to allow flavors to meld.