Roasted Green Beans with Chickpea Breadcrumbs – FRESH. OUT.

Mushy boiled green beans with the greasy sawdust are over. Our Roasted Green Beans with Chickpea Breadcrumbs will knock your socks off and fool your guests. No one will suspect the “breadcrumbs” are chickpeas, and unlike actual breadcrumbs, the chickpeas are crunchy, perfectly seasoned, and packed with protein.

We finished with a parsley and tahini sauce for serving, but the chickpea crumbs can carry the dish alone if the sauce is not your thing.

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For the Chickpea Breadcrumbs

  1. Place oven racks at top two positions, preheat oven to 375 degrees F and line a large, rimmed baking sheet with parchment paper. Set aside.
  2. Combine topping ingredients in a food processor and pulse to a coarse crumb consistency. Don’t overdo it or you’ll be on your way to making hummus.
  3. Roast on top rack for a total of 30 minutes, tossing after 15 minutes. Maintain a single thin layer.

For the Green Beans

  1. While the chickpeas are roasting, line a large, rimmed baking sheet with parchment and set aside. Wash and trim the green beans, then blot dry before adding to a large bowl.
  2. Drizzle with oil and toss to coat evenly, then sprinkle with salt and pepper, toss again, then transfer to prepared pan in a single layer.
  3. By now, the chickpeas should be halfway through cooking and tossed. Add the beans to the oven for the final 15 minutes of the chickpeas.
  4. When the chickpeas reach the full 30 minutes, remove from oven and set aside to cool and finish crisping up.
  5. Toss the green beans and roast for another 5-10 minutes, depending on type of bean, until crisp tender. *Regular green beans will take longer than French green beans.

For the Sauce

  1. With both the beans and chickpeas in the oven, add all sauce ingredients (except the water) to a blender or food processor and blend until mostly smooth. Add 1-2 tablespoons of water as needed.
  2. Transfer to a bowl, cover, and refrigerate until ready to use.

Putting it Together

  1. Transfer the finished green beans to a serving platter. Drizzle with sauce or keep sauce on the side if preferred.
  2. Top with chickpea crumbs and garnish with sesame seeds. Serve immediately.
  • If you know there will be leftovers, keep and refrigerate components separately. Chickpeas will remain crunchy if cooled completely before refrigerating and stored in an airtight container. Refrigerate all components in airtight containers and use within four days.
  • Nutrition Estimate Per Serving (1/8 RECIPE WITH SAUCE) – Calories: 148.7, Fat: 8.9g, Saturated Fat: 1.2g, Polyunsaturated Fat: 2.1g, Monounsaturated Fat: 3.8g, Cholesterol: 0mg, Sodium: 170mg, Potassium: 261mg, Carbohydrates: 14.2g total/10.1g net, Fiber: 4.1, Sugar: 2, Protein: 4.8g, Vitamin A: 14.3%, Vitamin C: 11%, Calcium: 20%, Iron: 8.5% (based on 2,000 calorie diet).
  • Nutrition Estimate Per Serving (1/8 RECIPE, NO SAUCE) – Calories: 93.5, Fat: 4.2g, Saturated Fat: .3g, Polyunsaturated Fat: .3g, Monounsaturated Fat: 2.3g, Cholesterol: 0mg, Sodium: 133mg, Potassium: 205.6mg, Carbohydrates: 11.6g total/8.2g net, Fiber: 3.4,  Sugar: 1.9, Protein: 3.3g, Vitamin A: 7.9%, Vitamin C: 2.1%, Calcium: 16.3, Iron: 6.4% (based on 2,000 calorie diet).
  • Author: FRESH. OUT.
  • Prep Time: 10
  • Cook Time: 35
  • Category: Side Dishes, Plant-Based
  • Method: Oven Roasting
  • Cuisine: Plant-Based
  • Diet: Gluten Free

Keywords: GREEN BEANS WITH CHICKPEA CRUMBS, HOLIDAY GREEN BEANS, CHICKPEA BREADCRUMBS, HOLIDAY SIDES, PLANT-BASED, HEALTHY SIDE DISHES, ZA’ATAR, TAHINI SAUCE, ROASTED GREEN BEANS, VEGAN, LOW-CARB, GLUTEN-FREE, VEGETARIAN, GRAIN-FREE

this RECIPE ROASTED GREEN BEANS WITH CHICKPEA BREADCRUMBS