🍳
LearnViz Cooking

🥐 French · Main · Easy difficulty · Vegan

Anti-Inflammatory French Chickpea Grilled Skewers with Herb Salad

An anti-inflammatory grilled skewers with herb salad with chickpea, thyme, rosemary and Dijon mustard, French flavours and no gluten.

Prep time
15 min
Cook time
15 min
Total time
30 min
Servings
4
Calories
488 kcal
Protein
14 g
Carbs
36 g
Fat
32 g
Course
Main

About this French grilled dish

Anti-Inflammatory French Chickpea Grilled Skewers with Herb Salad is a French main built around cans (800 g) chickpeas. It takes about 30 min from start to finish, 15 minutes of prep and 15 minutes of cooking, and serves 4.

Cooking method: grilled dish. Difficulty is rated easy. Vegan, and marked gluten-free in our data.

Good for: anti-inflammatory.

Ingredients

Quantities are for 4 servings. Change the servings in the app to rescale them automatically.

  • 2 cans (800 g) chickpeas, drained
  • 1 zucchini, thickly sliced
  • 1 cup green beans, chunked
  • 1 cup mixed salad leaves
  • Seasoning: thyme, rosemary and Dijon mustard
  • Sauce: 2 tbsp Dijon mustard and 3 tbsp olive oil
  • 2 tbsp olive oil
  • Salt and black pepper, to taste

Method

  1. Step 1. Combine thyme, rosemary and Dijon mustard with 2 tbsp Dijon mustard and 3 tbsp olive oil for the marinade.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  2. Step 2. Coat the chickpea and marinate for at least 20 minutes.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  3. Step 3. Thread the chickpea and vegetables onto skewers.

    Heat
    Off, no heat yet
    Look for
    Pieces are roughly the same size, so they all finish cooking together.
    Why it matters
    Even pieces cook at the same speed. Prepping everything first (mise en place) stops you scrambling once the pan is hot.
    Avoid
    Cutting pieces of mixed sizes: small ones burn while big ones stay raw.

  4. Step 4. Grill over high heat for 8-10 minutes, turning, until charred and cooked.

    Heat
    Medium to high, stir or flip now and then
    Look for
    Golden-brown edges, a steady sizzle and a toasty smell.
    Why it matters
    Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
    Avoid
    Overcrowding the pan: the temperature drops and food steams. Cook in batches.

  5. Step 5. Toss the salad leaves with a drizzle of olive oil.

    Heat
    Off, no heat
    Look for
    Everything is evenly coated or just combined, with no dry pockets.
    Why it matters
    Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
    Avoid
    Overmixing batters and doughs makes them tough; stop once just combined.

  6. Step 6. Serve the skewers on the salad with chives.

    Heat
    Warm plates
    Look for
    Hot food on warm plates with a fresh, bright garnish on top.
    Why it matters
    Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
    Avoid
    Waiting too long: the dish cools and crisp parts go soft.

Chef's tip

Add black pepper with turmeric - it boosts absorption.

Equipment you will need

  • Grill or grill pan
  • Tongs
  • Mixing bowl

Nutrition per serving

Estimated per serving: 488 kcal, 14 g protein, 36 g carbohydrate and 32 g fat. Roughly 11% of the energy comes from protein, 30% from carbohydrate and 59% from fat, using standard energy values.

Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.

When to cook Anti-Inflammatory French Chickpea Grilled Skewers with Herb Salad

Substitutions and variations

  • Marinate for longer for deeper flavour, or use a yogurt-based marinade for tender results.
  • Oil the grill or pan rather than the food to reduce flare-ups.
  • Serve with a herb sauce or yogurt dip instead of a heavy sauce to keep the plate lighter.

Frequently asked questions about Anti-Inflammatory French Chickpea Grilled Skewers with Herb Salad

How long does Anti-Inflammatory French Chickpea Grilled Skewers with Herb Salad take to make?

It takes about 30 min in total: 15 minutes of prep and 15 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.

How many calories are in one serving?

Each serving has about 488 kcal, with 14 g protein, 36 g carbohydrate and 32 g fat. These are estimates for the recipe's 4 servings.

Is Anti-Inflammatory French Chickpea Grilled Skewers with Herb Salad gluten-free?

It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.

Is it suitable for vegetarians or vegans?

Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.

How difficult is it to cook?

It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.

Can I make Anti-Inflammatory French Chickpea Grilled Skewers with Herb Salad ahead or freeze it?

Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.

How many servings does it make?

This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.

More French recipes

All French recipesOpen in the interactive app