Walnut-Crusted Roasted Chickpeas
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These 3-ingredient Walnut-Crusted Roasted Chickpeas are a protein-packed, gluten-free topping that adds delicious crunch and nutrition to any meal! Ready in under 30 minutes, they’re perfect for salads, pasta dishes, or enjoying as a wholesome snack.
I make roasted chickpeas weekly in my house. I randomly got the idea to coat them in ground walnut recently and OH. MY. GOODNESS….they are fantastic! I love that the some of the walnuts form little clusters when they’re roasted.
I especially love adding these on top of salads or sprinkling them over pasta or roasted gnocchi for dinner. They’re also perfect for those moments when you need a protein and fiber rich snack that actually satisfies. They’re great to take with you on the go or when traveling!
Recipe Ingredients
You’ll need the following ingredients to make these Roasted Chickpeas:
Ingredient Notes
- Chickpeas: Make sure to drain and rinse them thoroughly to remove excess sodium.
- Walnuts: These nutrient-dense nuts add healthy fats, antioxidants, and a delicious earthy flavor that perfectly complements the chickpeas. I use raw walnuts. When I grind them in the food processor, there are still small chunks left – this is okay! Maybe your food processor will grind them more finely than mine!
- Avocado Oil: With its high smoke point, avocado oil is ideal for roasting at higher temperatures without breaking down. It also adds a subtle, buttery flavor.
Additions & Substitutions
- Seasonings: Add a teaspoon of Italian herbs, garlic powder, or smoked paprika for different flavor variations.
- Oil Options: Olive oil can be used instead of avocado oil, though it has a lower smoke point, so reduce the oven temperature to 400 degrees Fahrenheit – this means you’ll have to bake them slightly longer.
- Nut Alternatives: Pecans or almonds can replace walnuts for different flavor profiles.
Tools For This Recipe
- Food processor
- Mixing bowl
- Baking sheet
How to Make Walnut-Crusted Roasted Chickpeas: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: Pulse raw walnuts in a food processor until coarsely ground.
Step 2: Mix ground walnuts with the drained chickpeas and avocado oil until well combined.
Step 3: Spread in a single layer on a baking sheet lined with parchment paper.
Step 4: Roast in the oven at 425 degrees Fahrenheit until golden and crispy, about 22-25 minutes, being careful not to let the walnuts burn.
Recipe Tips & Tricks
- Single Layer: Spread the chickpeas in a single layer without overcrowding to ensure they roast evenly and get crispy.
- Watch Carefully: The walnuts can burn quickly toward the end of cooking, so keep an eye on them during the final few minutes.
- Best When Served Right Away: The chickpeas are the crispiest and the best when served right away, though they can be stored in the fridge for up to a week. They may just not be quite as crispy.
What to Serve With Walnut Chickpeas
- These chickpeas make a nutrient-dense topping for: salads, pastas, gnocchi, soups, and pizza
- Serve as a snack
- Serve as a side dish (with rice and veggies)
- Serve as Chickpea Tacos!
- Serve as a delicious appetizer
Storage & Reheating
- Counter Top: Store in an airtight container for up to 2 days.
- Fridge: Keep fresh for up to a week in an airtight container.
Frequently Asked Questions
Yes! The walnut coating actually helps them get extra crispy, creating a delicious crunchy exterior. The small walnut chunks sometimes form delicious little clusters, too!
They should be golden brown and crispy. You want to be careful not to cook them too long, and keep an eye on them towards the end of cooking so that the walnuts don’t burn.
Yes! Be sure to drain and rinse your chickpeas before using them.
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These Roasted Chickpeas Pair Well With:
Did you try this recipe?
Let me know how you liked it by leaving a comment and rating below! Or tag me on Instagram and share what you made!
Walnut-Crusted Roasted Chickpeas
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 cup raw walnuts
- 1 tablespoon avocado oil
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Use a food processor to grind the raw walnuts for about 20 seconds. Mine still had really small chunks (it didn’t turn into an actual powder, and that’s okay!).
- In a medium bowl, mix together ground walnuts, chickpeas, and avocado oil.
- Spread chickpea mixture out evenly on the baking tray in a single layer and bake for about 22-25 minutes. Watch carefully at the end so the walnuts don’t burn.
Thanks for a lovely recipe, so easy to whisk up in minutes and easy to make. I love trying out new recipes. Delicious on their own and have also tried these alongside my curry and rice – so tastey! I still have plenty left to go with my salads, rice and pasta throughout this week.
Big thank you and look forward to trying more recipes soon 🫶🥰
Hi Lynsey! Yay! I am so happy to hear that you loved the recipe. I love all of the different ways your enjoying the roasted chickpeas! I want to try them alongside curry and rice – great idea! Thanks so much for trying out the recipe and for taking the time to leave a review! 🙂