Green Bean and Chickpea Salad

I'm not super crazy about green beans- except when my mom makes them; my antidote to the problem of not liking certain vegetables is to roast them- anything tastes pretty good roasted with olive oil. This wound up being a really delicious salad and side dish. You could easily add other vegetables to it or make it a substantial course by adding leftover grilled chicken or a can of tuna.

1 14 oz. can chickpeas, drained and rinsed
2 lbs green beans (I used French green beans, trimmed and cut into 1" pieces- although I was too lazy to do that)
1/4 cup extra virgin olive oil plus more for drizzling
2 T chopped fresh chives
2 T capers, drained or rinsed if packed in salt
zest of 1 lemon
2 T lemon juice
1/2 t kosher salt
freshly ground pepper
1/2 t Aleppo pepper flakes

Drizzle the green beans with some EVOO and roast in a 425º oven for about 25 minutes; alternatively you can steam them or saute them. Just cook them somehow! Put the chickpeas and green beans in a bowl.
Whisk 1/4 cup EVOO with the remaining ingredients and pour over the green beans; stir to coat.