Low Sugar Pesto-Walnut Roasted Chickpeas
Crispy roasted chickpeas are already a snack-bowl staple, but coating them in a bright, herby walnut pesto takes things to a completely different level. Every ingredient here is doing honest work ā fresh basil, raw walnuts, garlic, lemon juice, and good olive oil come together into a pesto that's bold and satisfying without a single gram of added sweetener. That matters more than you might think, because a lot of store-bought flavored chickpea snacks sneak in honey, cane sugar, or sweetened seasoning blends to round out the flavor. Here, the depth comes entirely from toasting the chickpeas until they're deeply golden and dry, then letting the pesto cling to every craggy surface. The lemon zest stirred in at the end gives the whole batch a fresh, almost floral lift that keeps you reaching back in for another handful. A pinch of red pepper flakes adds just enough heat to make things interesting. Serve them right away for peak crunch, or let them sit and enjoy a slightly chewier, still-delicious version as the pesto settles in.
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Learn more āIngredients
4 servings
For the chickpeas
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tbsp extra virgin olive oil
- Ā¼ tsp salt
For the pesto
- 2 cups fresh basil leaves, loosely packed
- Ā½ cup raw walnuts
- 1 clove garlic, peeled
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Ā¼ tsp salt
- Ā¼ tsp black pepper
For finishing
- 1 tsp lemon zest
- Ā¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Spread the drained chickpeas on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry ā the drier they are, the crispier they will roast.
- 2
Transfer the dried chickpeas to a large baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt, then toss to coat evenly and spread into a single layer.
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