Roasted Chickpeas with Green Beans and Garlic Herb Crunch

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Spread the patted-dry chickpeas on a clean kitchen towel and rub gently to remove any remaining skins, then discard the loose skins.

   Tip: Dry chickpeas crisp up much better in the oven than wet ones, so don't skip the drying step.

2. 2

   On a large baking sheet, combine the dried chickpeas and halved green beans. Drizzle with olive oil and toss well to coat evenly.

3. 3

   In a small bowl, whisk together the minced garlic, thyme, oregano, smoked paprika, sea salt, black pepper, and red pepper flakes if using.

   Tip: Mix your spices together first to ensure even distribution throughout the vegetables.

4. 4

   Sprinkle the garlic-herb mixture over the chickpeas and green beans, then toss everything together until fully coated with the seasoning.

5. 5

   Spread the mixture in a single layer on the baking sheet and roast for 24-28 minutes, stirring halfway through, until the chickpeas are golden and crispy and the green beans are tender with slightly charred edges.

   Tip: Don't skip stirring halfway through to ensure even browning on all sides.

6. 6

   Remove from the oven and immediately sprinkle the fresh lemon zest over the warm roasted vegetables while they're still hot.

   Tip: The heat will help release the aromatic oils from the lemon zest.

7. 7

   Transfer to a serving bowl and taste, adjusting salt and pepper as needed. Serve warm or at room temperature.

   Tip: This dish is wonderful served fresh but also keeps well as a cold salad the next day.