Sesame 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 entirely. The chickpeas get patted completely dry before hitting a hot oven, which is the key move that delivers that deeply golden, satisfying crunch in every bite. The pesto here skips pine nuts in favor of raw walnuts, which add a rich, earthy depth alongside fresh basil, garlic, and a generous squeeze of lemon juice ā no tahini, no sesame oil, nothing to second-guess. Store-bought pesto and many packaged snacks can be surprisingly tricky territory when you're avoiding sesame, so making everything from scratch with these straightforward ingredients keeps things clean and stress-free. A hit of lemon zest and optional red pepper flakes at the finish brighten the whole bowl and add just enough heat to keep you reaching for more. Serve these right away while the crunch is at its peak ā they make an incredible snack, salad topper, or party appetizer that nobody will believe came together so easily.
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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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