| Recipes |

Lemony String Beans and Chickpeas

Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

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!


  • 21 oz (600 g) fine frozen string beans or fresh string beans, parboiled
  • 1¾ cups frozen chickpeas, rinsed
  • 1 small red or yellow onion, diced
  • ¼ cup olive oil
  • hot paprika, to taste
  • ½ tsp salt, or to taste
  • black pepper, to taste
  • zest of 1 lemon, divided
  • 3 Tbsp freshly squeezed lemon juice
  • 2 Tbsp maple syrup
  • 3 cubes frozen garlic

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

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.

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.

Tip: 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.


(Originally featured in Family Table, Issue 892)

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