Chestnut Free Pesto-Walnut Roasted Chickpeas

Crispy roasted chickpeas are one of those snacks that feel almost too good to be this easy, and coating them in a bright, herby walnut pesto takes things to a whole new level. The key here is getting the chickpeas genuinely dry before they hit the oven — 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, it comes together in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and olive oil, pulsed just enough to keep some texture rather than going completely smooth. The result is bold, nutty, and a little grassy in the best way. A finish of lemon zest and optional red pepper flakes adds a pop of brightness and gentle heat that makes it genuinely hard to stop eating. For anyone navigating tree nut concerns around chestnuts specifically, this recipe leans on walnuts instead, so you get all the richness and depth without any of the ingredients you're avoiding. Serve them straight from the bowl while they're still warm and at peak crunch — they won't last long.

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