Cashew Free Pesto-Walnut Roasted Chickpeas
Crispy roasted chickpeas are one of those snacks that feel almost too good to be this simple, and coating them in a bright, herby walnut pesto takes them completely over the top. The key move here is getting the chickpeas genuinely dry before they hit the oven ā that extra step is what delivers that satisfying, deep-golden crunch that holds up even after tossing them in the pesto. Speaking of the pesto, swapping in raw walnuts gives it a rich, earthy depth that works beautifully with the fresh basil and lemon juice, and there's no need for any cashew-based creamers or blended nut butters that can sneak into store-bought versions. Everything in this recipe is straightforward and whole, so you're not scanning labels or second-guessing anything. A hit of lemon zest at the end lifts all those savory flavors and makes the whole bowl feel fresh and vibrant. Serve these warm for maximum crunch, or let them cool slightly and watch them disappear as a party snack, salad topper, or straight-from-the-bowl situation.
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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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