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Green Beans with Crispy Chickpeas


1 14 oz can Pastene Chickpeas, rinsed
1 tsp whole coriander
1 tsp cumin seeds
2 Tbsp Pastene Extra Virgin Olive Oil, divided
kosher salt and freshly ground black pepper to taste
1 lb green beans, trimmed
2 lemons, halved and grilled for serving


  • On medium heat, on the grill or the stove top, combine chickpeas, coriander, cumin, and 1 tablespoon oil in a medium cast-iron skillet.
  • Cook chickpeas, tossing occasionally, until golden brown and coriander begins to pop, 5 to 6 minutes. Season with salt and pepper. Transfer to a bowl.
  • In the same skillet, add green beans and remaining tablespoon olive oil.. Season with salt and pepper. 
  • Cook, turning once, until charred and barely tender, 4 minutes. Toss green beans with chickpea mixture and serve with grilled lemons.

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