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Parmesan Thyme Walnuts with Crispy Chickpeas

Toasty walnuts and shatter-crisp chickpeas wrapped in nutty Parmesan, garlic, thyme and oregano, with a bright hint of lemon zest.

Parmesan Thyme Walnuts with Crispy Chickpeas

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry
  • ¾ cup chopped100 gWalnutshalves
  • 1 tbsp14 gOlive oildivided
  • 1 tsp3 gGarlic powder
  • 1½ tsp1.5 gDried thyme
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gBlack pepper
  • ⅛ tsp1 gSalt
  • 3 tbsp grated20 gGrated Parmesan
  • 1 tsp2 gLemon zest

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Spread the chickpeas on a clean towel, rub off any loose skins and pat them very dry.
  3. In a small bowl, stir together the garlic powder, thyme, oregano, black pepper and salt to make the herb mix.
  4. Toss the chickpeas on the sheet pan with half of the olive oil and half of the herb mix, spread them in one layer and roast for 20 minutes, shaking the pan once.
  5. Meanwhile, in a bowl, toss the walnuts with the remaining half of the olive oil and the remaining half of the herb mix.
  6. Add the walnuts to the sheet pan with the chickpeas, stir, and roast 8 to 10 minutes more, until the walnuts smell toasty and the chickpeas are crisp.
  7. Sprinkle the Parmesan over the hot walnuts and chickpeas, toss, and return to the oven for 2 minutes until the cheese melts and turns lightly golden.
  8. Sprinkle the lemon zest over the pan, toss, and let cool on the pan for 10 minutes so everything crisps further before serving.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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