Add the almonds to a medium skillet and toast them for 2-3 minutes on medium low heat. Remove from pan and Keep aside.
In a large pot bring the water to a boil. Add a good amount of salt to the water and then add the beans. Cook the beans for 3-5 minutes till they are tender but firm. Drain the beans and plunge it into a bowl of iced water.
Heat the olive oil in the same skillet on low heat, add the sliced garlic and chili flakes. Sauté for minute, until the raw garlic flavor has disappeared.
Add the beans, salt, pepper, and sauté for a few minutes. Add the lemon juice and zest and then toss in the toasted almonds. Enjoy!