Sautéed Green Beans with Lemon Zest, Fresh Mint & Crispy Chickpea Crumbs

Green Beans are a holiday classic and they can be elegantly dressed with just a few simple ingredients such as fresh mint and lemon zest. Topping them with a chickpea crumb is a great dairy- and gluten-free alternative for added nutrients and nutty flavour. This recipe makes more chickpea crumbs than needed. Store leftovers in an airtight container for up to two weeks. They are delicious sprinkled on roasted vegetables, pasta, salads and soups.

CRISPY CHICKPEA CRUMBS

1 can (540 mL) chickpeas

1 tbsp (15 mL) extra virgin olive oil ½ tsp (2 mL) garlic powder

½ tsp (2 mL) freshly ground pepper

GREEN BEANS

2 tbsp (30 mL) extra virgin olive oil

1 lb (455 g) fresh green beans, trimmed 1 tbsp (15 mL) fresh lemon juice

2 tbsp (30 mL) fresh mint, thinly sliced Salt and freshly ground pepper to taste Zest of 1 lemon

1 To make crispy chickpeas, preheat oven to 425°F (220°C).

2 Drain and rinse chickpeas in strainer. Place on plate lined with paper towel. Blot chickpeas with a paper towel to remove excess water. Remove any loose skins and place chickpeas on a large baking sheet. Toss them with the oil, garlic powder and pepper. Bake in preheated oven for 25 to 30 minutes until golden and crisp, stirring them after 15 minutes. Check chickpeas during the last 5 minutes to avoid burning. Remove chickpeas from oven and set aside to cool. Blend cooled chickpeas in a food processor for approximately 30 seconds. 3 Heat oil in a large skillet over medium heat. Add green beans, cook and stir for 5 to 6 minutes for a crispy bean or longer until a desired tenderness. Place green beans on large platter, toss with lemon juice and fresh mint and season with salt and pepper. Top with lemon zest and 1 tbsp (15 mL) or more, to your preference, of chickpea crumbs.

Serves 6