Roasted Chickpeas with Green Beans and Garlic Herb Crunch
Prep
15 mins
Cook
28 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under 45 minutes and tastes far more impressive than the minimal effort required. Roasted chickpeas are such a nutritional powerhouse, packed with fiber and plant based protein that keeps you satisfied for hours. Combined with fresh green beans and a fragrant garlic herb crunch, this dish delivers serious flavor without requiring you to spend a fortune at the grocery store. The beauty of this recipe is its simplicity: toss everything on a sheet pan, roast it, and dinner is done. It's hearty enough for a main course, versatile enough to pair with almost anything, and honestly, it tastes even better than it sounds.
Ella x
Ingredients
- 2 cans (15 oz)canned chickpeas(drained, rinsed, and patted dry)
- 1 poundfresh green beans(trimmed and halved)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh thyme(chopped)
- 1 teaspoondried oregano
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon zest(from 1 lemon)
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 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
On a large baking sheet, combine the dried chickpeas and halved green beans. Drizzle with olive oil and toss well to coat evenly.
- 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
Sprinkle the garlic-herb mixture over the chickpeas and green beans, then toss everything together until fully coated with the seasoning.
- 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
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
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.
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