This Pesto Roasted Chickpeas recipe is a healthy, high-protein snack with great flavor.
In the summer, I’m always looking for new ways to use basil. We get lots of it from our farm share, and I don’t like to see any of it go to waste.
This Pesto Roasted Chickpeas recipe is a unique snack full of flavor. Chickpeas are high in protein, with almost 8 grams of protein in a half cup. They’re also a good source of fiber and several nutrients.
The key to good roasted chickpeas is to leave them in the oven until they’re nice and crispy. They taste great as a snack on their own, and they’re also a delicious salad topping. You can store these roasted chickpeas in an airtight container for several days, but you may want to put them under the broiler for a minute to get their crunch back.
Pesto Roasted Chickpeas
$.27 per serving
- 2 cups cooked chickpeas
- 3 tbs pesto
- 1/2 tsp salt or more to taste
Preheat the oven to 375 degrees.
In a medium bowl, stir together the chickpeas and pesto.
Place the cooked chickpeas in a large roasting pan or on a cookie sheet that has sides. Sprinkle with the salt.
Cook the chickpeas for 25 to 30 minutes, stirring every 10 minutes. Toward the end, taste one every few minutes to see if they’re crispy yet. (Note: If you use canned chickpeas that are wet when you start, the bake time may be longer than 30 minutes. Just keep checking them until they’re crispy.)
Cool the chickpeas before eating.
Pesto Roasted Chickpeas Recipe Price Breakdown
This recipe costs a total of $1.60 to make, or $.27 per quarter-cup serving. I start with dried chickpeas, which are much cheaper than the canned version. They cost $.17 per cup when you start with dry beans, but they’re $.50 or more per cup when you buy the canned version. Either way, these healthy Pesto Roasted Chickpeas are a great alternative to savory snacks like pretzels and potato chips.