Recipe by Brynie Greisman

Lemony String Beans and Chickpeas

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Parve Parve
Easy Easy
8 Servings

No Allergens specified

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!


Lemony String Beans and Chickpeas

  • 21 ounces (600 grams) fine frozen string beans or fresh string beans, parboiled

  • 1 and 3/4 cups frozen chickpeas, rinsed

  • 1 small red or yellow onion, diced

  • 1/4 cup Gefen Olive Oil

  • hot paprika, to taste

  • 1/2 teaspoon salt, or to taste



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


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.


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

Lemony String Beans and Chickpeas

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