These crunchy Ranch Roasted Chickpeas are a healthy snack. Add them to a salad, serve them as an appetizer or take them on the go!
Making your own roasted chickpeas is really easy and they are cheaper than store-bought. They are great for adding a crunchy texture to salads or a Buddha bowl.
I like to pack some in my purse so that I'm prepared for when hunger strikes.
For a dressing with fresh herbs, try my Vegan Ranch Dressing.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Chickpeas (garbanzo beans): I used canned chickpeas that I rinsed and drained.
- Nutritional yeast: Adds a cheesy flavor.
- Herbs and spices: I used a combination of parsley, dill, onion powder, and garlic powder. You could adjust the seasoning mix to your liking.
- Olive oil: To distribute the ranch seasoning and cook the chickpeas.
- Salt: Enhances flavors.
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Step 1: Dry chickpeas and remove as many of the skins as possible with a clean towel. Roll the towel over the chickpeas and the skins will come off. The chickpeas will get dried off at the same time.
Step 2: Mix the chickpeas with olive oil and roast until they are crispy.
Step 3: Immediately mix with ranch seasoning, which is made up of dried parsley, dried dill, nutritional yeast, onion powder, garlic powder, and salt.
If they are thoroughly dried (make sure to remove those skins), roasted until crunchy, and stored in an airtight container they will last longer than two weeks.
I had a batch of roasted chickpeas that lasted a little over a month. They might have lasted longer had I not finished them off.
- You may be tempted to skip the drying process. It's necessary because the skins hold a lot of water.
- As always, taste as you go. You may want more or less of an herb in the ranch seasoning. You can always add more, but you can't take it away.
- It's important to add the seasoning after roasting the chickpeas because otherwise the seasoning burns on the chickpeas.
Ranch Roasted Chickpeas
- Preheat oven to 400°F.
- Drain garbanzo beans and dry between two clean towels. Roll one of the towels over the garbanzo beans to remove as many of the skins as possible and dry them thoroughly.*
- Toss garbanzo beans and olive oil. Spread out on tinfoil, parchment paper, or a silicone baking mat on top of a baking sheet.
- Bake at 400°F for 35 minutes, tossing every 10 minutes.
- While chickpeas are roasting, mix all of the herbs and spices.
- Toss freshly baked garbanzo beans with ranch seasoning.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.