Carrageenan Free Pesto-Walnut Roasted Chickpeas
Crispy roasted chickpeas coated in a vibrant, herb-forward walnut pesto — this snack hits every note you want: crunchy, savory, bright, and just a little addictive. The trick is getting the chickpeas bone-dry before they hit the oven, which gives you that deep golden crunch that holds up even after tossing them in the sauce. The pesto comes together in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and olive oil — whole, recognizable ingredients with zero mystery additives to worry about. That matters more than it sounds, because carrageenan sneaks into a surprising number of packaged sauces, dips, and even some nut-based products, making homemade the smarter move. Here, every component is straightforward and clean, so you know exactly what you're eating. A finishing hit of lemon zest and optional red pepper flakes lifts the whole thing and keeps each bite interesting. Serve these right away for peak crunch, or make them the centerpiece of a snack spread — either way, they disappear fast.
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Learn more →Ingredients
4 servings
For the chickpeas
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 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.
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