Grilled Chickpeas with Rocket
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that comes together in just 35 minutes. Grilled chickpeas are crispy, satisfying, and packed with plant based protein and fiber that keeps you feeling full for hours. The smoky paprika and bright lemon juice make them absolutely delicious, while the peppery rocket and crunchy pine nuts add wonderful texture. Best of all, everything comes straight from your pantry and fresh produce section, making this an affordable meal that tastes far fancier than it actually is. You're going to love how easy this becomes part of your regular rotation.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained, rinsed, and patted dry)
- 946 mlfresh rocket(loosely packed)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 1 teaspoonsmoked paprika
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼red onion(thinly sliced)
- 78 mlpine nuts(toasted)
Detail level
Instructions
- 1
Pat the drained chickpeas thoroughly dry with paper towels, as moisture prevents proper charring on the grill.
Tip: Dry chickpeas are essential for achieving that desired crispy, golden exterior.
- 2
In a bowl, combine 2 tablespoons of olive oil with minced garlic, smoked paprika, salt, and pepper. Toss the chickpeas in this mixture until evenly coated.
Tip: Don't skip the garlic oil—it infuses the chickpeas with incredible flavour.
- 3
Preheat your grill to medium-high heat and oil the grates lightly to prevent sticking.
Tip: If using a grill pan indoors, heat it over medium-high heat until it just begins to smoke.
- 4
Spread the chickpeas on a grill basket or in a single layer on the grates. Grill for 15-18 minutes, shaking or stirring occasionally, until they develop charred spots and become crispy on the outside.
Tip: Listen for a gentle popping sound—this indicates the chickpeas are toasting beautifully.
- 5
While the chickpeas grill, whisk together the remaining 2 tablespoons of olive oil with fresh lemon juice in a large salad bowl. Add the fresh rocket and sliced red onion, tossing gently to combine.
Tip: Dress the rocket just before serving to keep it vibrant and crisp.
- 6
Transfer the hot grilled chickpeas directly into the rocket salad and toss well to distribute the heat and flavours evenly.
Tip: The warm chickpeas will slightly wilt the rocket while adding a wonderful smoky warmth to the dish.
- 7
Top with toasted pine nuts and adjust seasoning with additional salt and lemon juice if needed before serving immediately.
Tip: Serve while the chickpeas are still warm for the best contrast with the fresh, cool rocket.
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