Ginger 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 vibrant walnut-basil pesto takes them somewhere genuinely special. The key here is patience with the drying step ā thoroughly patting the chickpeas before they hit the oven is what gives you that deep golden crunch that holds up even after tossing with the sauce. The pesto itself is bright and herby, with raw walnuts adding a creamy richness and fresh lemon juice cutting through the olive oil for a flavor that's bold without being heavy. Many store-bought pesto blends and seasoned snack products sneak in unexpected spice additions, so making everything from scratch means you know exactly what's in every bite. A finishing hit of lemon zest and optional red pepper flakes lifts the whole thing at the end, adding a little pop of citrus and warmth. These are fantastic straight from the bowl while still warm, but they also work beautifully as a salad topper or a protein-packed addition to a grain bowl.
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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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