Grilled Chickpeas with Watercress
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in less than an hour. Crispy grilled chickpeas are absolutely delicious, and what I love most is that they're incredibly affordable and require just a handful of pantry staples. The chickpeas are packed with fiber and plant based protein, making them so satisfying and nourishing. I toss them with warm spices and serve over peppery watercress with bright lemon, creamy tahini, and fresh tomatoes. It's a simple, beautiful meal that proves healthy eating doesn't have to be complicated or expensive.
Ella x
Ingredients
- 2 canscanned chickpeas(drained and patted dry)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 1 teaspoonsmoked paprika
- ½ teaspoonground cumin
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 946 mlfresh watercress(loosely packed)
- 1lemon(juice and zest)
- ¼red onion(thinly sliced)
- 237 mlcherry tomatoes(halved)
- 2 tablespoonstahini
Detail level
Instructions
- 1
Pat the drained chickpeas thoroughly dry with paper towels to ensure they crisp up properly on the grill.
Tip: Moisture is the enemy of crispiness; spend extra time drying them well.
- 2
In a large bowl, combine 2 tablespoons olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Add chickpeas and toss until evenly coated.
Tip: Reserve some of the paprika mixture to drizzle over the finished dish for extra flavor.
- 3
Preheat your grill to medium-high heat or heat a grill pan over medium-high on the stovetop for 5 minutes.
Tip: Test the temperature by holding your hand 4 inches above; it should be hot enough that you can only hold it there for 2-3 seconds.
- 4
Spread chickpeas in a single layer on the grill grates or grill pan. Grill for 12-15 minutes, shaking the basket or stirring occasionally, until deeply charred and crispy.
Tip: Listen for a satisfying crackle; this indicates they're crisping up nicely.
- 5
While chickpeas grill, whisk together remaining 2 tablespoons olive oil, tahini, lemon juice, and lemon zest in a small bowl. Season with salt and pepper to taste.
Tip: This tahini-lemon dressing adds creaminess and bright acidity to balance the smoky chickpeas.
- 6
Arrange fresh watercress on a serving platter. Top with grilled chickpeas, sliced red onion, and halved cherry tomatoes.
Tip: The warm chickpeas will slightly wilt the delicate watercress leaves, which is perfect.
- 7
Drizzle the tahini-lemon dressing over the entire dish and toss gently to combine just before serving.
Tip: Toss just before serving to keep the watercress from becoming too wilted or soggy.
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