Barley Free Pesto-Walnut Roasted Chickpeas
Crispy roasted chickpeas are already a crowd-pleaser, but coating them in a vibrant walnut-basil pesto takes things to a completely different level. The chickpeas get oven-roasted until deeply golden and satisfyingly crunchy before being tossed in a bright, herb-forward pesto made entirely from scratch in the food processor. Raw walnuts give the pesto a rich, slightly earthy body that pairs beautifully with fresh basil, lemon juice, and a single clove of garlic ā no cheese, no grains, just clean and punchy flavor. A finishing hit of lemon zest and optional red pepper flakes adds a little lift and warmth that makes it genuinely hard to stop snacking. For anyone navigating grain-related restrictions, this recipe is naturally free of any problematic ingredients ā every component is straightforward and easy to verify. It works just as well as a party snack, a salad topper, or something to munch straight off the sheet pan while pretending you're going to save some for later.
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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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