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Grilled Vegetable and Chickpea Platter

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 2 bell peppers
  • 1 large red onion
  • 2 zucchinis sliced lengthwise into ¼” strips
  • olive oil to drizzle
  • ½ teaspoon garlic powder
  • salt and pepper
  • 1 15oz can chickpeas, drained and rinsed
  • 8 ounces feta cheese
  • 3/4 cup Greek yogurt or cream cheese works well here too, for a more rich flavor
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • red pepper flakes
  • optional to serve: warmed (or grilled) bread or pita


  • Heat a grill or grill pan to 400 to 450 degrees.
  • Place the veggies in a large bowl, drizzle with olive oil, season with garlic powder, salt, and pepper and toss together well to coat. Set aside.
  • Make a foil packet and place the chickpeas into the foil packet. Drizzle the chickpeas lightly with olive oil and season with salt and pepper. Fold the packet to close.
  • Put the seasoned vegetables on a veggie basket or tray and place on the grill along with the packet of chickpeas. Grill for 15-20 minutes, tossing the vegetables every 5-10 minutes.
  • While vegetables and chickpeas cook, prepare the feta. In a food processor, put the feta cheese (crumble), Greek yogurt, garlic powder, thyme, oregano, and season with salt and pepper. Process until smooth. Transfer to a bowl, sprinkle with red pepper flakes and drizzle with a little olive oil, if desired.
  • Once veggies and chickpeas are done grilling, transfer the chickpeas to a bowl. On a platter, place the vegetables with the chickpeas and the feta. Serve with bread or pita.