Xanthan Gum Free Pesto-Walnut Roasted Chickpeas

Total time45 min

Prep time10 min

Cook time35 min

Xanthan Gum Free Pesto-Walnut Roasted Chickpeas

Crispy roasted chickpeas coated in a vibrant, walnut-basil pesto are the kind of snack that disappears before it ever makes it to a bowl. The chickpeas get thoroughly dried before hitting a hot oven, which is the real secret to that deep golden crunch that holds up even after tossing them in the sauce. The pesto itself is blended just enough to stay textured and rustic — fresh basil, raw walnuts, garlic, lemon juice, and olive oil coming together in a way that feels bold without being fussy. A finish of lemon zest and optional red pepper flakes adds brightness and a little heat that takes the whole thing over the top. For anyone navigating recipes that typically rely on stabilizers or thickeners, this one is naturally free of all that — every ingredient here is whole and straightforward, nothing hidden on a label to second-guess. The walnut-based pesto binds beautifully on its own, clinging to each chickpea without needing any additives to hold it together. Whether you're serving these as a party snack, a salad topper, or just something to graze on from the counter, they deliver serious flavor with zero compromise.

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Ingredients

4 servings

For the chickpeas

2 cans (15 oz each) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz Bush's Reduced Sodium Garbanzo Beans - 16 Oz S&W Beans Garbanzo - 15.5 Oz Hanover Beans Garbanzo - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz
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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.

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