Roasted Chickpea and Walnut Pilaf with Tahini-Lemon Drizzle

Name: Roasted Chickpea and Walnut Pilaf with Tahini-Lemon Drizzle
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 cup basmati rice, rinsed; 1 3/4 cups water; 1 can (400 g) chickpeas, drained and rinsed; 100 g walnuts, roughly chopped; 3 tbsp olive oil, divided; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; 1/2 tsp ground cinnamon; 1 small red onion, finely diced; 2 garlic cloves, minced; 60 ml tahini; 2 tbsp fresh lemon juice; 2 tbsp warm water; 1/2 tsp sea salt, plus more to taste; Fresh parsley, chopped (for garnish); Freshly ground black pepper

This Lebanese-inspired pilaf layers nutty roasted walnuts and spiced chickpeas over fluffy basmati rice, finished with a creamy tahini-lemon drizzle for a rich, buttery texture and satisfying protein boost.

Prep20 minCook40 minTotal60 minServes4Difficultymedium

Method

How to make it

01
Preheat oven to 200°C (400°F).
02
In a bowl, toss chickpeas with 1 tbsp olive oil, cumin, smoked paprika, cayenne, cinnamon, and 1/2 tsp salt until evenly coated.
03
Spread chickpeas on a baking sheet in a single layer and roast for 25 minutes, shaking the pan halfway through, until crispy and golden.
04
While chickpeas roast, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add diced onion and cook until translucent, about 5 minutes.
05
Add minced garlic and cook 1 minute more until fragrant.
06
Add rinsed rice to the saucepan and stir to coat with oil and aromatics for 2 minutes.
07
Pour in water and a pinch of salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.
08
Meanwhile, toss walnuts with remaining 1 tbsp olive oil on a separate baking sheet and roast in the oven for 8–10 minutes until fragrant and slightly toasted. Watch carefully to avoid burning.
09
In a small bowl, whisk tahini, lemon juice, warm water, and a pinch of salt until smooth and creamy. Adjust thickness with water as needed.
10
Fluff the cooked rice with a fork and gently fold in half of the roasted walnuts and all the roasted chickpeas.
11
Divide pilaf among plates, drizzle with tahini-lemon sauce, sprinkle with remaining walnuts, chopped parsley, and freshly ground black pepper.
12
Serve warm or at room temperature.

From the editor

Cooking tips

Rinsing basmati rice removes excess starch and prevents clumping for fluffy grains.
Roast chickpeas and walnuts separately to ensure even toasting and avoid sogginess.
Adjust the tahini sauce consistency by adding water gradually to prevent it from becoming too runny.
Make the tahini sauce ahead and refrigerate; bring it to room temperature before serving for best texture.

Published July 9, 2026