Low Iodine Pesto-Walnut Roasted Chickpeas

Total time45 min

Prep time10 min

Cook time35 min

4.8

(18)

Low Iodine Pesto-Walnut Roasted Chickpeas

Crispy roasted chickpeas are one of those snacks that feel indulgent but are genuinely wholesome, and this pesto-walnut version takes them somewhere really special. The chickpeas get blasted in a hot oven until deeply golden and satisfyingly crunchy, then tossed in a bright, herby pesto made from fresh basil, raw walnuts, garlic, and lemon juice — no cheese, no iodized salt, just clean, bold flavor. That dairy-free pesto is actually a big win here, since traditional versions rely on parmesan, which is off the table when you're keeping iodine low. Walnuts step in beautifully, adding richness and body that make the sauce feel every bit as satisfying. A hit of lemon zest at the finish lifts everything and keeps the flavors lively. These are best eaten right away while the coating is still clinging to that crispy shell, though honestly they rarely last long enough to go soft anyway.

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Ingredients

4 servings

For the chickpeas

2 cans (15 oz each) chickpeas, drained and rinsed
1 tbsp extra virgin olive oil
¼ tsp salt

For the pesto

2 cups fresh basil leaves, loosely packed
½ cup raw walnuts
1 clove garlic, peeled
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper

For finishing

1 tsp lemon zest
¼ tsp red pepper flakes (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry — 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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