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Crispy Crunchy Chickpea Shawarma with Fresh Basil Pesto

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A quick and easy recipe featuring spiced chickpeas roasted to a golden crisp paired with a fresh, herbaceous basil pesto. Perfect for a flavorful, healthy snack or meal addition.

Ingredients

Scale
  • 2 (15 oz / 425 g) cans chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts or walnuts, toasted
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese or nutritional yeast for vegan option
  • 1/2 cup extra virgin olive oil
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • Optional garnishes: fresh cherry tomatoes (halved), toasted pita bread or flatbreads, crumbled feta or vegan cheese

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Drain and rinse the canned chickpeas thoroughly. Pat them dry with a clean kitchen towel or paper towels.
  3. In a large bowl, toss the chickpeas with olive oil, cumin, smoked paprika, coriander, cayenne pepper, garlic powder, salt, and black pepper until evenly coated.
  4. Spread the chickpeas evenly on the prepared baking sheet in a single layer, avoiding overcrowding.
  5. Bake for 25-30 minutes, shaking the pan halfway through to ensure even browning. Watch closely towards the end to avoid burning.
  6. While the chickpeas bake, prepare the basil pesto: combine basil leaves, toasted pine nuts, garlic, Parmesan (or nutritional yeast), lemon juice, salt, and pepper in a food processor. Pulse to chop, then gradually drizzle in olive oil while blending until smooth and creamy.
  7. Remove chickpeas from the oven and let cool slightly; they will crisp up more as they cool.
  8. Serve the chickpeas immediately with dollops of fresh basil pesto, cherry tomatoes, warm pita or flatbreads, and sprinkle with crumbled feta if desired.

Notes

Dry chickpeas thoroughly before baking to ensure crispiness. For extra crunch, broil chickpeas for the last 2-3 minutes, watching carefully to avoid burning. Use a single layer on the baking sheet to prevent steaming. Pesto can be made nut-free by substituting pine nuts with sunflower or pumpkin seeds. Vegan option available by using nutritional yeast instead of Parmesan and skipping feta garnish. Leftover chickpeas keep best at room temperature in an airtight container for up to 2 days and can be re-crisped in a hot oven.

Nutrition

Keywords: chickpea shawarma, crispy chickpeas, basil pesto, vegan, gluten-free, healthy snack, quick recipe

Find it online: https://fuzzyforker.com/crispy-crunchy-chickpea-shawarma-with-fresh-basil-pesto-easy-recipe/