BHA & BHT Free Pesto-Walnut Roasted Chickpeas

Total time45 min

Prep time10 min

Cook time35 min

BHA & BHT Free Pesto-Walnut Roasted Chickpeas

Crispy roasted chickpeas coated in a vibrant, herb-forward pesto are the kind of snack that disappears before it even makes it to a bowl. The pesto here is blended from scratch — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — so every ingredient is exactly what you chose, with no synthetic preservatives hiding in the mix. That matters more than it sounds, because BHA and BHT show up in a surprising number of packaged snacks, bottled sauces, and even pre-made pestos without much fanfare on the label. Making it yourself takes only a few minutes in the food processor and the payoff is enormous. The chickpeas get roasted until deeply golden and genuinely crunchy, then tossed with the pesto while still warm so the coating clings to every single one. A finish of fresh lemon zest and optional red pepper flakes lifts the whole thing with brightness and a little heat. Serve them right away for peak crunch, or accept that slightly softer leftovers are still wildly good.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chickpeas

2 cans (15 oz each) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
See all
1 tbsp extra virgin olive oil
¼ tsp salt

For the pesto

2 cups fresh basil leaves, loosely packed
½ cup raw walnuts
1 clove garlic, peeled
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper

For finishing

1 tsp lemon zest
¼ tsp red pepper flakes (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry — 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!