Coconut Free Pesto-Walnut Roasted Chickpeas
Crispy roasted chickpeas are already a crowd-pleaser, but coating them in a vibrant walnut-basil pesto takes things to a whole other level. The trick to getting that satisfying crunch is patting the chickpeas completely dry before they hit the oven ā a small step that makes a huge difference. While they roast to deep golden perfection, you blitz together a rustic pesto from fresh basil, raw walnuts, garlic, olive oil, and lemon juice, keeping it textured rather than silky smooth so it clings to every chickpea. The whole thing is built on clean, whole ingredients with zero dairy, no hidden additives, and absolutely nothing derived from coconut ā just honest pantry staples doing their best work. A finish of bright lemon zest and optional red pepper flakes adds a little pop that makes these impossible to stop snacking on. Serve them straight from the bowl while they're still warm for maximum crunch, or let them cool slightly and watch them disappear either way.
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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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