Harissa Green Beans with Spiced Chickpeas and Feta

  • Harissa Green Beans with Spiced Chickpeas and Feta
  • Harissa Green Beans with Spiced Chickpeas and Feta
Posted on November 17, 2014

You guys know the traditional green bean casserole that’s usually served at Thanksgiving? Yes? Well, I don’t. I’ve never eaten it in my life.

I’ll pause for reaction.

Yes, it’s true. Most people are shocked to find out that I’ve never had it. Does that make me un-American or something? I don’t know. But I guess when your family is made up of a bunch of farmers, dumping a whole can of condensed soup onto crisp, fresh vegetables is kind of a sin.

But I’d be down to try it. So maybe someone wants to invite me over for a Friends-giving. Pleeeease!

Casserole or no casserole, I still think Thanksgiving should have green beans. I usually do a simple dish of sautéed green beans with slivered almonds. But this year I think I want to change things up a bit and go a little spicy! And what better way to do that than with some harissa.

I roasted green beans in the oven with a small amount of harissa paste (which you can buy in the grocery store, but if you want to make your own I have a recipe here). And I also roasted up some chickpeas with a few simple spices. Served together with a little crumbled feta, this dish provides a really pleasing array of flavors and textures. If you’re looking for a healthier and fresher take on a classic Thanksgiving side dish, then give this recipe a whirl.

Want to know another secret? My family doesn’t serve mashed potatoes on Thanksgiving.

I think that requires a second pause. And since many of your have probably fainted from the shock of reading that statement, I think this is a good place to end this post.



Harissa Green Beans with Spiced Chickpeas and Feta

Serves about 6

Harissa Green Beans with Spiced Chickpeas and Feta


  • For the Chickpeas
  • 1 (16-ounce) can chickpeas, drained and rinsed
  • 1 tsp. extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika

  • For the Green Beans
  • 1 tablespoon harissa
  • 1 tsp. extra-virgin olive oil
  • 12 ounces green beans, trimmed
  • 1/4 cup feta cheese, crumbled


  1. Pre-heat your oven to 400 degrees.
  2. Spread the chickpeas out on a paper towel. Use another paper towel to pat them completely dry. In a medium bowl combine the olive oil, salt, cumin and paprika. Add the chickpeas and toss until they are well coated. Transfer them to a rimmed baking sheet. Transfer the baking sheet to your pre-heated oven and roast the chickpeas for 25 minutes, giving the pan a little shake halfway through the cooking time to move the chickpeas around some. Remove from the oven and set aside.
  3. Meanwhile, prepare the green beans. In a small bowl combine the harissa and the olive oil. Toss this mixture with the green beans. Spread the green beans out on a rimmed baking sheet. Transfer the baking sheet to your pre-heated oven and roast the green beans for 10 minutes. Remove from the oven and set aside.
  4. To serve, arrange the green beans on a serving plate. Top with some of the chickpeas (I didn’t use all the chickpeas here, but they are great for snacking and certainly won’t go to waste!) and the feta cheese.
  5. Leftovers can be stored in an airtight container for 1-2 days, although the chickpeas will loose their crispness.


  • I can totally understand why you’ve never tried a standard green bean casserole since you have the fresh stuff right at your fingertips! This dish sounds amazing, Liz! I love that you added chickpeas and feta to these beans. Delish!


    • Thanks, Gayle! I still think I should at least try it one day so I know what all the fuss is about!

  • I actually don’t love traditional green bean casseroles..this sounds like something I would much prefer and I love that it is healthier too!


    • Thank you, Meghan! Definitely MUCH healthier!

  • Liz, you are seriously not missing much if you’ve never tried “traditional green bean casserole.” Well, let me explain this. . you don’t need to try the one with the canned “fried” onion ring thingys on top. Not good. . try the newer, re-invented ones. . maybe the ones with real homemade fried onion rings on top and no canned soup involved! and just for the record, I would eat your “harissa-green-beans-with-spiced-chickpeas-and-feta” over a green bean casserole any day!! love this!


    • Thanks, Alice! I’m definitely down with homemade onion rings on my green beans!

  • Perfection! I much prefer fresh green bean side dishes to the mushroom soup casserole. These beanages look so flavorful – definitely a great Thanksgiving side!


    • Thanks, Julia! Fresh is best!

  • I don’t judge. Who needs mashed potatoes when you have stuffing. And green bean casserole is good and all but my family usually does it just like you with slivered almonds and olive oil!


    • Agreed! XO

  • Let’s be real, this looks way better than the traditional green bean casserole!


    • I’ll have to take your word for it, since I have nothing to compare it too! XO

  • I have never had the “traditional” green bean casserole either. Don’t think I could live without the mashed potatoes though. I’m a carb-o-holic though 😉

    Love your version of green beans!


    • I’m down with the carbs too. We do rice pilaf (it’s an Armenian thing) instead of mashed potatoes on Thanksgiving.

  • I love green bean casserole and make it every year, but I’m totally good with eating these too! I love the spice and flavors going on in this veggie dish!


    • Ok, well then I’m coming to your house for dinner Marcie!

  • Girl, you’re not the only one. I had my first green bean casserole last thanksgiving. it’s all right. Honestly, if you didn’t grown up eating them, you’re not missing much 🙂


    • Good to know, Katya! Thanks, girlfriend!

  • Come to my Friendsgiving!!! 🙂 And don’t you worry, no green bean casserole for this girl either. It is a sin in farmer families 🙂 and hooray for chickpeas in this dish! 🙂 Love them! 🙂


    • Yes I want to come! XOXOXO!

  • Lucky duck you!! There is nothing you are missing in green bean casserole. If I can avoid my SIL’s terrible casserole I so would be happy. Maybe I should bring this beautiful side instead? hmmm hint hint: your casserole sucks!


    • Ha ha! If you do, I’m not responsible for any fights at the Thanksgiving table. 🙂

  • I am shocked, but I think you’re doing one better with harissa. I’m addicted to that stuff!


    • Oh harissa is totally my jam! Love it!

  • I love harissa, green beans and chickpeas so this is perfect for me!


    • That’s great, Anna! I hope you enjoy it!

  • those chickpeas! yum!


    • Yes! They are my favorite part! Thanks, Caralyn!

  • What a great combination of flavors! I’d take this over casserole any day 😉


    • Thanks, Allie! Glad you like it!

  • This looks amazing! I love the spiced chickpeas!


    • Thanks, Amanda. I think they are my favorite part too!

  • I had traditional green bean casserole once…that was enough for me. I can tell you that you’re not missing anything! This situation is waaay better!


    • Ha ha! Good to know! Thanks, Kelli!

  • Green bean casserole from scratch is pretty dang tasty, but it can be a lot when there are so many rich dishes on the table. These beans look delish, love the chick peas and adore the harrisa!


    • Thank you so much, Kari!

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  • I know this is an old post, but I am confused about the total baking time for the chickpeas and the beans . Recipe says cook chickpeas for 15 minutes, but it doesn’t say how long to cook beans, except that after 15 minutes of baking the chickpeas shake them up and cook them AND the beans for 10 more minutes. So, it looks as if the chickpeas bake for a total of 25 minutes, but not sure if beans get just 10 minutes or more? Please clarify. thanks.


    • Hi Faith. The chickpeas get cooked for a total of 25 minutes. The green beans get cooked for just 10 minutes. It is written a bit confusing! Thanks for alerting me! I’m going to fix the text a bit so it makes more sense. Thanks!

  • Where do you find harissa? I’ve never actually heard of it!


    • You can find harissa at most large grocery store chains, and often in specialty food stores as well. Or you can make it at home (I’ve linked to a recipe in the post!).

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