Shellfish 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 key is getting those chickpeas genuinely dry before they hit the oven ā that extra step is what delivers the deep golden crunch that makes this snack so satisfying. The pesto comes together in a food processor with fresh basil, raw walnuts, garlic, lemon juice, and olive oil, and it's intentionally left a little textured so it clings to every chickpea rather than sliding off. A finish of lemon zest and optional red pepper flakes adds a pop of brightness and just enough heat to keep things interesting. Every single ingredient here is naturally free from shellfish and shellfish derivatives, so there's no label-scanning required ā just straightforward, whole-food cooking. Serve them straight from the bowl while they're still warm for maximum crunch, though they're honestly pretty irresistible at any temperature.
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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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