Cinnamon 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 things to a completely different level. The key here is getting the chickpeas genuinely dry before they hit the oven ā that extra few minutes of patting pays off in a deep golden crunch that holds up even after tossing with the pesto. The pesto itself is blended just enough to stay a little rustic and textured, with fresh basil, raw walnuts, garlic, and a hit of lemon juice keeping everything vibrant and bold. A finishing scatter of lemon zest and optional red pepper flakes adds a pop of brightness that makes the whole bowl feel intentional and restaurant-worthy. For anyone navigating a sensitivity to warming spices, this recipe is a genuinely satisfying find ā every ingredient is straightforward, and there's nothing hidden in the mix that could cause a problem. It works beautifully as a snack straight from the bowl, a salad topper, or something to set out at a gathering where you want people to actually be impressed.
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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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