Directions: 

1. Heat grill to medium. Combine chickpeas, cumin and 1 tbsp oil in a medium cast-iron skillet. Place skillet on grill and cook chickpeas, tossing occasionally, until golden brown and coriander begins to pop (5-6 min). Season with salt and pepper. Transfer to a bowl; reserve skillet. 

2. Add green beans and remaining tbsp olive oil to reserved skillet. Season with salt and pepper. Cook, turning once, until charred and barely tender, (3-4 min). Toss green beans with chickpeas and serve with grilled lemons.