![- 2 medium zucchinis, sliced into ½-inch rounds - 1 can (15 oz) chickpeas, drained and thoroughly rinsed - 2 tablespoons extra virgin olive oil (divided) - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Juice and zest of 1 large lemon - Fresh parsley, finely chopped (for garnish) When I make Lemony Grilled Zucchini with Crispy Chickpeas, I focus on fresh, simple ingredients. Zucchini is my star here. I slice it into rounds for even cooking. Chickpeas add a great crunch. I always use canned chickpeas for quick prep. Rinsing them well removes excess salt and helps them crisp up. Next, I drizzle olive oil on both the zucchini and chickpeas. Olive oil adds flavor and helps with cooking. For seasonings, I use smoked paprika, garlic powder, and ground cumin. These spices give depth to the dish. They also make it smell amazing while cooking. Finally, I add fresh lemon juice and zest. This brightens up the flavors. Chopped parsley adds color and a fresh taste. It makes the dish look beautiful on the plate. You can find the Full Recipe for all the details on how to prepare this delicious dish. 1. First, preheat your grill or grill pan over medium heat. This step is key for good grill marks. 2. While the grill heats, prepare the chickpeas. Use a paper towel to pat them dry. This helps them get crispy. 3. In a bowl, mix the chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, ground cumin, and a pinch of salt and pepper. Toss them well until they are evenly coated. 1. Spread the seasoned chickpeas on a baking sheet in a single layer. 2. Place the baking sheet in a preheated oven set to 400°F (200°C) for 20-25 minutes. 3. Remember to shake the pan halfway through. This helps them crisp up evenly until they turn golden and crunchy. 1. While the chickpeas roast, prepare the zucchini slices. In a bowl, combine the zucchini rounds with the remaining tablespoon of olive oil, lemon juice, lemon zest, and a sprinkle of salt and pepper. Toss gently to coat. 2. Grill the zucchini slices for about 4-5 minutes on each side. Aim for nice grill marks and tenderness while keeping a slight crisp. Follow these steps, and you’ll create a dish that is not only tasty but also visually stunning. For the full recipe, check out the complete guide! To make your chickpeas crispy, start by drying them well. Use a paper towel to soak up moisture. This step is key. Next, coat them with olive oil and spices. I love using smoked paprika, garlic powder, and cumin for a flavor boost. Roast them in the oven at 400°F (200°C) for 20-25 minutes. Shake the pan halfway through to ensure even crispiness. You want them golden and crunchy for the best texture. When grilling zucchini, avoid overcooking. Slice your zucchini into ½-inch rounds for even cooking. Toss them with olive oil, lemon juice, and seasoning before grilling. Grill each side for about 4-5 minutes. Look for those lovely grill marks and a tender but crisp bite. To check for doneness, poke a slice with a fork. It should feel soft but not mushy. To make your dish shine, arrange the grilled zucchini on a platter in a circular pattern. Scatter the crispy chickpeas over them for a colorful look. Just before serving, drizzle a little lemon juice on top. This adds brightness and makes the dish more inviting. A sprinkle of fresh parsley adds a nice touch too! For the full recipe, check out the [Full Recipe]. {{image_4}} You can change the spices to give your dish a new twist. Try adding chili powder for heat or Italian herbs for an aromatic touch. For vegetable swaps, bell peppers or eggplant work well, adding a different texture and flavor. If you're looking for a bit of sweetness, consider roasting carrots alongside your zucchini. If grilling isn't an option, you can roast the zucchini in the oven. Set it to 400°F (200°C) and roast for about 15-20 minutes until tender. You can also cook the zucchini on the stovetop in a skillet over medium heat. Just be sure to oil the pan. For a vegan option, skip the chickpeas or use a different protein like tofu. To enhance your dish, consider pairing it with a yogurt sauce or tahini dressing. These add creaminess and flavor. You could also serve the zucchini and chickpeas with quinoa or rice for a hearty meal. For meal prep, store the zucchini and chickpeas in separate containers. This keeps everything fresh and prevents sogginess. For the full recipe, check the detailed instructions provided earlier. To keep your leftover Lemony Grilled Zucchini with Crispy Chickpeas fresh, follow these tips: - Place the zucchini and chickpeas in separate airtight containers. This prevents sogginess. - Store them in the fridge right away. They stay good for about 3 days. You can freeze the chickpeas but not the zucchini. - For chickpeas, spread them on a baking sheet and freeze until firm. Then, transfer to a freezer bag. - Zucchini does not freeze well. It becomes mushy when thawed. When you want to use frozen chickpeas: - Thaw them overnight in the fridge. - To reheat, you can bake or pan-fry them until warm and crispy. Reheating your dish correctly keeps the flavors and texture intact. - Use an oven for best results. Preheat to 350°F (175°C) and heat for about 10 minutes. - You can use a microwave if in a hurry. Heat in short bursts to avoid sogginess. - For crispy chickpeas, consider a quick pan-fry after reheating to regain crunch. This way, you maintain the tasty experience of the Lemony Grilled Zucchini with Crispy Chickpeas. Yes, you can! If you don't have a grill, use a grill pan or an oven. A grill pan gives you those great marks. Preheat it over medium heat, then add the zucchini. For the oven method, lay zucchini slices on a baking sheet and broil them for about 5-7 minutes. Flip halfway for even cooking. You’ll still get tender, tasty zucchini! To make chickpeas crispy, start by drying them well. Pat them with a paper towel after rinsing. The less moisture, the better! Toss them in oil and seasonings. Spread them in a single layer on a baking sheet. Roast at 400°F (200°C) for 20-25 minutes. Shake the pan halfway through to ensure they crisp up evenly. If you need a substitute for zucchini, try yellow squash or eggplant. Both will grill well and taste great. You can also use bell peppers for a crunchy option. Each brings a different flavor and texture, so feel free to experiment! Yes, this dish is gluten-free! All the ingredients in Lemony Grilled Zucchini with Crispy Chickpeas are safe for those avoiding gluten. Just double-check any store-bought items, like spices, to be sure they are labeled gluten-free. This dish lasts about 3-4 days in the fridge. Store the zucchini and chickpeas in an airtight container. To keep them fresh, eat them within that time. Reheat gently to keep the chickpeas crispy. Enjoy every bite! This article has covered the essential ingredients and steps for grilling zucchini and chickpeas. We explored fresh flavors, seasonings, and helpful tips to ensure delicious results. Remember, you can adjust the ingredients and methods to suit your taste. Try different spices or cooking techniques for fun variations. With proper storage, leftovers stay fresh longer. Enjoy this healthy dish, and don’t hesitate to experiment! Your kitchen creations can be simple and tasty. Happy grilling!](https://recipesstation.com/wp-content/uploads/2025/07/120f70bc-1a2a-42aa-ab80-4388f2ac5330-250x250.webp)
Lemony Grilled Zucchini with Crispy Chickpeas
Discover the perfect summer dish with this Lemony Grilled Zucchini with Crispy Chickpeas recipe! Enjoy tender, flavorful zucchini perfectly grilled and topped with crunchy, seasoned chickpeas for a delightful twist. It's easy to make and packed with zesty flavors that will brighten up any meal. Get ready to impress your guests or enjoy a healthy snack. Click through for the full recipe and elevate your next barbecue gathering!