Mushroom Free Pesto-Walnut Roasted Chickpeas

Crispy roasted chickpeas are already a crowd-pleaser, but coating them in a bright, walnut-based pesto takes the whole thing to another level. The trick to getting that satisfying crunch is patting the chickpeas completely dry before they hit the oven — a small step that makes a huge difference in the final texture. The pesto comes together in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and olive oil, giving you something herbaceous and nutty without any of the usual store-bought additives to second-guess. A finishing hit of lemon zest and optional red pepper flakes adds brightness and just enough heat to keep things interesting. This is the kind of snack that disappears fast at a party, but it works just as well as a topping for grain bowls or salads. Every ingredient here is straightforward and fungi-free, so you can serve it confidently to anyone avoiding mushrooms without having to explain a thing.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →