Fish Free Pesto-Walnut Roasted Chickpeas
Crispy roasted chickpeas are already a crowd-pleaser, but coating them in a bright, herby walnut pesto takes the whole thing to another level. The key 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 sauce. The pesto here skips any cheese and leans on raw walnuts, fresh basil, garlic, and lemon juice to build a flavor that's bold, nutty, and surprisingly rich without a single animal product in sight. Everything is naturally free of seafood and fish-derived ingredients, so there's no need to scrutinize labels or worry about hidden anchovy paste sneaking into a store-bought sauce. A hit of lemon zest and optional red pepper flakes at the finish add brightness and a gentle kick that makes these completely addictive. Serve them straight from the bowl while they're still warm for the best texture, though they're honestly pretty great at room temperature too.
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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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