Roasted Chickpeas and Walnuts

🥘 Ingredients

• chickpeas 2
• Extra
• Freshly
• Diamond
• chopped raw walnuts ¾ cup

1. 1

   Prepare: chickpeas , Extra virgin olive oil, Freshly cracked black pepper, Diamond Crystal kosher salt, chopped raw walnuts .
2. 2

   Preheat oven to 425°F / 220°C. Arrange a rack in the top third and another in the bottom third of the oven.
3. 3

   Drain and rinse the chickpeas. Pat dry very well with towels or run in a salad spinner to dry. Toss chickpeas with 4 tsp olive oil, a generous amount of pepper, and a ️scant 1 1/2 tsp salt (half amount if using sea salt or table salt). Spread out on a rimmed sheet pan with no overlap. Roast in the top third of the oven for 35 minutes , or until golden brown and crisp.
4. 4

   Meanwhile, toss chopped walnuts with ️1 1/4 tsp olive oil, a generous amount of pepper, and a ️scant 1/2 tsp salt. Add to a rimmed sheet pan.
5. 5

   After 35 minutes, reduce the oven temperature to 350°F / 175°C. Toss the chickpeas around.
6. 6

   Return chickpeas to the top rack and add the walnuts on the bottom rack for 10-12 minutes , or until nutty and golden, tossing walnuts halfway through (no need to toss chickpeas). If you want chickpeas even crunchier, roast for longer.
7. 7

   Allow to cool, then store the roasted chickpeas in the pantry in a labeled container with the lid ajar to preserve crispiness for 5 to 6 days. Store roasted walnuts in a sealed, labeled jar in the pantry for 1 to 2 weeks.