Hazelnut 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 them completely over the top. 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 pine nuts entirely in favor of raw walnuts, which bring a rich, earthy depth that pairs beautifully with fresh basil, garlic, and a hit of lemon juice. For anyone navigating tree nut concerns around hazelnuts specifically, this recipe is a clean, confident choice ā walnuts do the heavy lifting with zero hazelnut ingredients anywhere in the process. A finish of lemon zest and optional red pepper flakes wakes everything up and adds just enough brightness to balance the savory coating. Serve these straight from the bowl while they're still warm and you'll be lucky if they make it to the table.
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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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