Grilled Chickpeas with Green Beans and Garlic-Herb Oil
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Chickpeas are such a nutritional powerhouse, packed with plant based protein and fiber that keep you satisfied long after dinner. The magic happens when you char them on the grill alongside tender green beans, then toss everything in a fragrant garlic herb oil infused with bright lemon. Best part? Most of these ingredients are pantry staples, so you probably have everything on hand already. It's impressive enough to serve guests but humble enough for a simple Tuesday night.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- ½ kgfresh green beans(trimmed and halved)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonfresh rosemary(chopped)
- 3 tablespoonslemon juice
- 1 teaspoonlemon zest
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 3 tablespoonsvegetable broth
Detail level
Instructions
- 1
Pat the drained chickpeas completely dry with paper towels, then toss with 1 tablespoon of olive oil, salt, and black pepper.
Tip: Drying the chickpeas thoroughly ensures they'll crisp up nicely on the grill rather than steam.
- 2
In a small bowl, combine the minced garlic, thyme, rosemary, lemon zest, and red pepper flakes with the remaining 3 tablespoons of olive oil. Let sit for 5 minutes.
Tip: This infusion develops deeper herb flavors as it sits.
- 3
Toss the green beans with 1 tablespoon of the herb oil mixture and season lightly with salt and pepper.
- 4
Preheat your grill to medium-high heat and lightly oil the grates.
Tip: If using a grill pan indoors, medium heat works well to prevent burning.
- 5
Place the seasoned chickpeas in a grill basket or on a sheet of aluminum foil with holes poked through, and grill for 12-15 minutes, shaking occasionally, until golden and slightly charred.
Tip: A grill basket prevents small chickpeas from falling through the grates.
- 6
Grill the green beans directly on the grates for 8-10 minutes, turning halfway through, until lightly charred and tender-crisp.
Tip: Don't move them too often; let them develop a slight char for better flavor.
- 7
Transfer the grilled chickpeas and green beans to a serving bowl and drizzle with the remaining herb oil mixture.
- 8
Squeeze fresh lemon juice over the top, toss gently to combine, and serve warm or at room temperature.
Tip: This dish tastes wonderful both hot off the grill and as a cold salad the next day.
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