Peanut Free Pesto-Walnut Roasted Chickpeas
Crispy roasted chickpeas are already a crowd-pleaser, but coating them in a vibrant, herb-forward walnut pesto takes the whole thing to another level. The key to getting that satisfying crunch is patting the chickpeas completely dry before they hit the oven ā 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, staying intentionally a little rough and textured rather than silky smooth so it clings to every chickpea. A finishing hit of lemon zest and optional red pepper flakes adds brightness and a gentle kick that keeps you reaching back into the bowl. Since the entire recipe is built around whole, straightforward ingredients, there's no need to scan labels or worry about hidden peanut-containing additives sneaking in. This is the kind of snack that disappears fast at a party, but it's honestly just as good eaten straight off the baking sheet while nobody's looking.
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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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