Lemony String Beans and Chickpeas

Brynie Greisman Brynie Greisman
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This is one of my favorite string bean dishes. Both the string beans and chickpeas become somewhat crispy, and overall, this dish is full of fresh flavor. A great choice!

1h 8
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Vegan Parve

Directions

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

  2. Place string beans, chickpeas, and onion in a large bowl. Add the olive oil, paprika, salt, pepper, half of

    the lemon zest, lemon juice, maple syrup, and garlic. Mix very well. Spread the mixture evenly on the baking sheet.

  3. Bake for 30 minutes, stirring every 10 minutes. Remove from oven. Garnish with remaining lemon

    zest. Serve hot or warm. If desired, drizzle with additional lemon juice before serving.

Credits

Tips:
When reheating, don’t place the pan in the oven for too long, nor put it directly on the hot plate, as it will cause the veggies to shrivel and dry up.

Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

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4 Comments

Sorah Adler •

Anything lemon calls my name! This was fast and yum!

Sorah Adler •
Reply to Sorah Adler

I used fresh string beans and canned chickpeas

Avigael Levi Kosher.com Team •
Reply to Sorah Adler

Lemon adds such a fresh touch! Glad you loved it.

sara singer •
Leah Goldman •

where do you find frozen chickpeas. never heard of them. what brand makes them?

M H •

can I use canned chickpeas instead?

jesse •
Reply to M H

I'm sure they meant canned chickpeas??

Linda •
Reply to jesse

In Israel, frozen chickpeas are a commonly found product.
Maybe for canned chickpeas, you would bake them for less time.