Nutmeg 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 chickpeas get patted completely dry before hitting a hot oven, which is the real secret to that deep golden crunch that holds up even after tossing them in the sauce. Meanwhile, the pesto comes together in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and olive oil ā bold, garlicky, and just textured enough to cling to every single chickpea. A finish of lemon zest and optional red pepper flakes adds a little brightness and heat that makes the whole bowl feel alive. For anyone navigating spice sensitivities, this recipe is naturally free of warming spices like nutmeg, relying instead on fresh herbs and citrus for all its complexity. It works beautifully as a snack straight from the bowl, a salad topper, or something to set out at a gathering and watch disappear. Serve it right away for maximum crunch, though honestly it's hard to imagine it lasting long enough to go soft.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!