Grilled Chickpeas with Green Beans and Garlic-Herb Oil

Instructions

1. 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. 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. 3

   Toss the green beans with 1 tablespoon of the herb oil mixture and season lightly with salt and pepper.

4. 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. 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. 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. 7

   Transfer the grilled chickpeas and green beans to a serving bowl and drizzle with the remaining herb oil mixture.

8. 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.