Pistachio Free Pesto-Walnut Roasted Chickpeas
Crispy roasted chickpeas coated in a vibrant, herb-forward walnut pesto ā this snack hits every note you want: crunchy, savory, bright, and just a little spicy if you go for the red pepper flakes. The pesto skips pine nuts entirely and leans on raw walnuts instead, which gives it a rich, slightly earthy depth that pairs beautifully with all that fresh basil and lemon. Many store-bought pestos and snack mixes sneak in pistachios or are processed on shared lines, so making this from scratch means you know exactly what's in every bite. The key to getting that satisfying crunch is patting the chickpeas completely dry before they hit the oven ā don't rush that step. After a good roast at 400Ā°F, they come out deep golden and firm, ready to soak up every bit of that bright, garlicky pesto. A finish of lemon zest lifts the whole thing and makes it feel almost restaurant-worthy. Serve them right away while the crunch is at its peak, or just accept that they'll disappear before you even get them to a bowl.
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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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