Grilled Chickpeas with Tomato
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a simple weeknight dinner that's become a favorite in my kitchen. Grilled chickpeas with tomato is one of those dishes that feels fancy enough for guests but comes together in under an hour with minimal effort. The beauty of this recipe is that it relies on pantry staples, making it incredibly budget friendly. Chickpeas are packed with plant based protein and fiber, so you're getting a satisfying meal that actually keeps you full. The fresh herbs and bright lemon juice transform these humble ingredients into something that tastes restaurant quality, and honestly, once you've made this once, you'll be returning to it again and again.
Ella x
Ingredients
- 2 canscanned chickpeas(drained and patted dry)
- 473 mlcherry tomatoes(halved)
- 4 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 237 mlfresh parsley(chopped)
- 2 tablespoonsfresh mint(chopped)
- 1red onion(thinly sliced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspooncumin
- 1 teaspoonsmoked paprika
Detail level
Instructions
- 1
Preheat your grill or grill pan to medium-high heat for about 5 minutes until hot.
Tip: If using a grill pan, line it with parchment paper to prevent chickpeas from falling through.
- 2
In a bowl, toss the dried chickpeas with 2 tablespoons of olive oil, cumin, paprika, salt, and pepper until evenly coated.
Tip: Ensure chickpeas are completely dry before oiling to achieve maximum crispiness.
- 3
Spread chickpeas in a single layer on the grill grates or grill pan. Cook for 12-15 minutes, stirring occasionally, until they develop a golden-brown char on all sides.
Tip: Listen for a light crackling sound—this indicates they're crisping up nicely.
- 4
While chickpeas grill, whisk together the remaining 2 tablespoons olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl to create the vinaigrette.
Tip: Prepare this dressing while cooking to save time and allow flavors to meld.
- 5
Transfer grilled chickpeas to a large serving bowl and let cool for 2 minutes.
Tip: A brief cooling period prevents the herbs from wilting excessively.
- 6
Add the halved cherry tomatoes, sliced red onion, fresh parsley, and fresh mint to the warm chickpeas.
Tip: Reserve some fresh herbs to garnish the top for visual appeal.
- 7
Pour the lemon-garlic vinaigrette over the chickpea mixture and gently toss until all ingredients are well combined.
Tip: Toss gently to avoid crushing the delicate tomatoes while ensuring even dressing distribution.
- 8
Taste and adjust seasonings as needed. Serve warm or at room temperature as a side dish or light appetizer.
Tip: This dish can be made 2-3 hours ahead and served at room temperature for easier entertaining.
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