Crispy Ranch Roasted Chickpeas

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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!

Cool Ranch Roasted Chickpeas on a sheet pan.

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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
🧾 Ingredients
🔪 Instructions
💭 Tips
🥡 Storage
👩🏻‍🍳 Recipe FAQs
Other Roasted Chickpea Recipes
📋 Recipe
💬 Comments

❤️ 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

Chickpeas being dried and dried chickpeas on sheet pan before roasting.

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.

Dry spices in a medium bowl and ranch chickpeas in another bowl.

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.