Vegan 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. The key to getting that satisfying crunch is patience with the drying step — thoroughly patting the chickpeas before they hit the oven makes all the difference between golden and crispy versus soft and chewy. The pesto here skips the traditional parmesan entirely and leans on raw walnuts for richness and body, so it's completely plant-based without sacrificing any of that deep, savory flavor. Fresh lemon juice and a hit of zest keep everything bright and punchy against the earthy chickpeas. A pinch of red pepper flakes at the end adds just enough warmth to make you reach for another handful. This is the kind of snack that disappears fast at a party, but it's also sturdy enough to toss over a grain bowl or stuff into a wrap for a quick lunch.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →