Paraben Free Pesto-Walnut Roasted Chickpeas
Crispy roasted chickpeas are already a crowd-pleaser, but coating them in a vibrant walnut-basil pesto takes the whole thing to another level entirely. The chickpeas get patted completely dry before hitting a hot oven, which is the key to that satisfying, deep-golden crunch that makes this snack genuinely hard to put down. The pesto comes together in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and good olive oil ā every ingredient is whole, recognizable, and free from the synthetic preservatives that show up in so many store-bought sauces and seasoned snacks. Parabens and other chemical preservatives are common in packaged convenience foods, so making this entirely from scratch means you know exactly what's going into every bite. A finishing hit of lemon zest and optional red pepper flakes adds brightness and a little heat that makes the flavors pop. Serve these right away while the coating is still clinging and the crunch is at its peak ā though honestly, they rarely last long enough to worry about leftovers.
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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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