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!
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Making your own roasted chickpeas is really easy and they are cheaper than the store-bought roasted chickpeas at the grocery store.
These Ranch Roasted Chickpeas have the perfect flavor combination. Made with homemade ranch seasoning, they are great for adding a crunchy texture and ranch flavor to a Buffalo Tofu Salad, a grain bowl, or a Buddha bowl.
I like to pack some crunchy chickpeas in my purse so that I'm prepared for when hunger strikes. They're a great alternative to potato chips or other salty snacks.
The ranch seasoning works great in a Hemp Ranch Dressing and on Ranch Kale Chips as well. For a dressing with fresh herbs, try my Vegan Ranch Dressing.
Other easy recipes to try are my Veggie PInwheels and my Spicy Baked Tofu Fries.
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❤️ Why You'll Love Them
- They are made with simple ingredients you probably already have on hand.
- They are crispy and flavorful.
- Packed with savory flavors, they can be added to so many things: kale chips, salads, or a Buddha bowl.
🧾 Ingredients
- Chickpeas (garbanzo beans): I used a can of chickpeas that I drained and rinsed.
- Nutritional yeast: Adds a cheesy flavor. You could also use store-bought vegan parmesan.
- 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. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Dry the chickpeas and remove as many of the skins as possible with a clean kitchen towel. Roll the towel over the chickpeas and the skins will come off.
Step 2: Mix the dry chickpeas with olive oil and spread out in a single layer on a parchment paper-lined rimmed baking sheet. Roast until they are crispy and golden brown.
Step 3: Immediately mix the crispy chickpeas in a large bowl with ranch mix.
💭 Tips
- You may be tempted to skip the drying process. It's necessary for maximum crispiness 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.
🥡 Storage
If they are thoroughly dried (make sure to remove those skins), roasted until crunchy, and stored in an airtight container at room temperature 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.
👩🏻🍳 Recipe FAQs
Chickpeas are also called garbanzo beans.
Other Roasted Chickpea Recipes
If you tried this Ranch Roasted Chickpeas Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
Kids of all ages will love these roasted chickpeas with ranch seasoning.
📋 Recipe
Ranch Roasted Chickpeas
Ingredients
- 15 ounces can of chickpeas (garbanzo beans)
- 2 tablespoons olive oil
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon nutritional yeast
- Salt
Instructions
- Preheat oven to 400°F.
- Drain and rinse garbanzo beans and dry them 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. Let cool. They will crisp up as they rest.
- Store in an airtight container.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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