Vegetarian Pesto-Walnut Roasted Chickpeas

Total time45 min

Prep time10 min

Cook time35 min

4.8

(18)

Vegetarian Pesto-Walnut Roasted Chickpeas

Crispy roasted chickpeas are already a snack worth getting excited about, but coating them in a bright, herby walnut pesto takes things to a completely different level. The key move here is getting the chickpeas as dry as possible before they hit the oven — that extra step is what delivers that satisfying, deep-golden crunch rather than a chewy disappointment. While they roast, a quick food processor pesto comes together with fresh basil, raw walnuts, garlic, lemon juice, and olive oil, blended just enough to keep some real texture in every bite. The walnuts pull double duty, adding richness to the pesto while keeping the whole dish completely plant-based and protein-packed without any compromise on flavor. A finishing hit of lemon zest and optional red pepper flakes wakes everything up and makes the flavors pop. Serve these straight from the bowl while they're still warm for the best crunch, though honestly they're pretty irresistible at any temperature.

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 →

Ingredients

4 servings

For the chickpeas

2 cans (15 oz each) chickpeas, drained and rinsed
1 tbsp extra virgin olive oil
¼ tsp salt

For the pesto

2 cups fresh basil leaves, loosely packed
½ cup raw walnuts
1 clove garlic, peeled
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper

For finishing

1 tsp lemon zest
¼ tsp red pepper flakes (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry — 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!