These ranch roasted chickpeas are your secret to a crunchy, savory, and healthy snack. They’re incredibly easy to make with a zesty homemade ranch seasoning and roast up perfectly crisp. You’ll love having these ranch roasted chickpeas on hand for guilt-free munching any time.
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Why You’ll Love This Ranch Roasted Chickpeas
- Addictive crunch: They deliver a satisfying crispness from simple, whole ingredients.
- Versatile uses: Enjoy them solo, on salads, or as a soup topping.
- Meal prep friendly: Make a big batch and store for easy grab-and-go snacking.
- Customizable flavor: Easily adjust the seasoning to add heat or extra garlic.
Ingredients & Tools
- 2 cans (15 oz / 425 g each) chickpeas (also called garbanzo beans)
- 1 ½ tablespoons olive oil
- 2 teaspoons dried dill
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon smoked paprika (optional, for a hint of depth)
Tools: Large rimmed baking sheet, mixing bowl, clean kitchen towel or paper towels
Notes: The quality of your ranch seasoning really makes a difference here—using fresh, fragrant dried herbs will give you the most vibrant flavor. And don’t skip the step of drying the chickpeas thoroughly; that’s the secret to getting them truly crisp instead of steaming in the oven.
Nutrition (per serving)
| Calories: | 156 kcal |
| Protein: | 6 g |
| Fat: | 5 g |
| Carbs: | 22 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30-40 minutes | Total Time: 40-50 minutes
Before You Start: Tips & Ingredient Notes
- Dry those chickpeas like your crunch depends on it. Because it honestly does. Taking the few extra minutes to pat them very dry with a clean kitchen towel removes surface moisture, which is the enemy of crispiness. If you skip this, they’ll steam rather than roast.
- Don’t have all the individual ranch spices? No worries! You can use about 1 tablespoon of a store-bought ranch seasoning packet in a pinch. Just be mindful that those often contain more salt, so you might want to adjust the additional salt you add.
- Why use a rimmed baking sheet? The rim is crucial for keeping the chickpeas from rolling onto your oven floor. Lining it with parchment paper isn’t strictly necessary, but it does make cleanup an absolute breeze.
- The oil is your flavor vehicle. You really do need that bit of olive oil—it helps the spices stick to the chickpeas and promotes even browning and crisping. A light, neutral oil like avocado oil works well too if you prefer.
How to Make Ranch Roasted Chickpeas
Step 1: First, you’ll want to heat your oven to 400°F (200°C). This high heat is key for getting a good roast and that signature crunch. While the oven is warming up, drain and rinse your two cans of chickpeas in a colander. Give them a good shake to get rid of the excess liquid from the can.
Step 2: Now, for the most important prep step: drying. Spread the rinsed chickpeas out on a clean kitchen towel or a few layers of paper towels. Gently roll them around and pat them dry. You’ll notice some of the thin, translucent skins start to come off—it’s totally fine to remove the loose ones, but don’t feel you need to peel every single one. The goal is just to get the chickpeas as dry to the touch as possible.
Step 3: Transfer your dried chickpeas to a medium-sized mixing bowl. Drizzle in the olive oil and toss them well until they’re all evenly coated. The oil will look glossy on them, which is exactly what you want—this thin layer will help the spices adhere and will conduct the heat beautifully in the oven.
Step 4: In a small bowl, whisk together the dried dill, garlic powder, onion powder, dried parsley, salt, black pepper, and the optional smoked paprika. You’ll get a lovely, fragrant greenish-tan powder that smells like the best ranch dip you’ve ever had.
Step 5: Sprinkle this homemade ranch seasoning over the oiled chickpeas. Now, get in there with your hands (or a spoon) and toss, toss, toss! Make sure every single chickpea is thoroughly coated with the spice mix. You shouldn’t see any plain, pale chickpeas left in the bowl.
Step 6: Spread the seasoned chickpeas in a single layer on your rimmed baking sheet. A single layer is non-negotiable here—if they’re piled on top of each other, they’ll steam and become soft instead of roasting and crisping up.
Step 7: Pop the baking sheet into your preheated oven and roast for 30 to 40 minutes. I like to give the pan a good shake about halfway through the cooking time to promote even browning. You’re looking for the chickpeas to be golden brown and crisp. They’ll harden a bit more as they cool, so don’t wait for them to feel like rocks in the oven.
Step 8: Carefully remove the baking sheet from the oven. Let the chickpeas cool right on the pan for at least 10-15 minutes. This cooling period is when they achieve their final, perfect crunch. Taste one and see if you’d like an extra pinch of salt, then transfer to a serving bowl or storage container.
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature to maintain crispness.
- Freezer: Freezing is not advised as it will make them soft.
- Reviving: If they soften, re-spread on a baking sheet and warm at 300°F for 5–10 minutes to crisp up.
Serving Suggestions
Complementary Dishes
- A big, vibrant garden salad — The crunchy chickpeas add a fantastic protein-packed element that turns a simple side salad into a satisfying main course.
- Creamy soups like potato leek or tomato basil — Instead of croutons, use these as a topping for a wonderful texture contrast and a burst of herby flavor.
- Avocado toast — Sprinkle a handful over your favorite avocado smash for an instant upgrade that adds crunch and savory depth.
Drinks
- A crisp, cold lager or pilsner — The clean, effervescent quality of the beer cuts through the savory, salty seasoning beautifully, making it a perfect pairing.
- Sparkling water with a squeeze of lemon — The bubbles and citrus cleanse the palate between handfuls, keeping each bite tasting fresh and delicious.
- An herbaceous gin and tonic — The botanical notes in the gin echo the dill and parsley in the ranch seasoning, creating a really sophisticated flavor harmony.
Something Sweet
- Fresh fruit like sliced apples or grapes — The natural sweetness and juiciness of the fruit provide a lovely, refreshing counterpoint to the salty, savory crunch of the chickpeas.
- A small square of dark chocolate — The bitterness of high-quality dark chocolate creates an unexpectedly delicious contrast that feels both indulgent and balanced.
- A simple vanilla bean yogurt parfait — The cool, creamy, and slightly sweet yogurt is the ultimate soothing finish after the bold, zesty snack.
Top Mistakes to Avoid
- Mistake: Not drying the chickpeas thoroughly. This is the number one reason for soggy, steamed chickpeas instead of crispy ones. Any surface moisture will turn to steam in the hot oven, preventing that perfect crunch.
- Mistake: Crowding the baking sheet. If the chickpeas are piled on top of each other, they won’t have room for the hot air to circulate. They need space to allow moisture to escape so they can properly crisp up.
- Mistake: Using old, stale spices. Dried herbs and powders lose their potency over time. If your spices don’t smell like much when you open the jar, your ranch flavor will be flat and underwhelming.
- Mistake: Skipping the cool-down time. I know it’s tempting to dig in right away, but the chickpeas continue to crisp up as they cool. Patience here is rewarded with the best possible texture.
Expert Tips
- Tip: For maximum crispiness, leave the oven door slightly ajar. If you find your chickpeas are still a bit soft after the recommended time, turn the oven off, crack the door open with a wooden spoon, and let them sit in the residual heat for another 10-15 minutes. This helps drive off any remaining moisture.
- Tip: Make a double batch of the seasoning. Mix up a larger quantity of the dry ranch spices and keep it in a small jar. Then you’ve got an instant flavor boost ready for your next batch of chickpeas, popcorn, or even roasted potatoes.
- Tip: Add a touch of nutritional yeast. For a cheesy, umami flavor without any dairy, stir a teaspoon of nutritional yeast into your spice mix. It adds a wonderful depth that makes these even more addictive.
- Tip: Shake the pan, don’t stir. When you’re giving the chickpeas their midway shake in the oven, just jiggle the baking sheet. Using a spoon to stir can tear the tender skins and make them a bit messy.
FAQs
Can I use canned chickpeas instead of dried?
You absolutely should use canned chickpeas for this recipe! It’s what makes it so quick and easy. Using dried chickpeas would require soaking and pre-cooking them, which adds hours to the process. Just be sure to drain and rinse them well to remove the excess sodium and that liquid they’re packed in.
Why are my roasted chickpeas not crunchy?
This almost always comes down to moisture. The most common culprits are not patting the chickpeas dry enough before seasoning, or overcrowding the pan so they steam instead of roast. Next time, be really diligent with the towel-drying and make sure they’re in a single, even layer with a little space between them.
How long do these stay crispy, and how should I store them?
They are crispiest on the day you make them, but they’ll still be delicious for 3-4 days. The key to keeping them as crisp as possible is to store them in a paper towel-lined airtight container at room temperature. The paper towel will absorb any residual moisture that might make them soft.
Can I use a different oil?
Definitely. Olive oil gives a nice flavor, but a neutral oil with a high smoke point like avocado, grapeseed, or refined coconut oil will work perfectly. I’d avoid extra-virgin olive oil if your oven runs hot, as it can smoke at 400°F.
Can I make these spicy?
Yes, please do! They are a fantastic canvas for heat. Add a ¼ teaspoon of cayenne pepper or chili powder to the spice mix, or for a smoky kick, use a bit of chipotle powder. You could even toss the finished, hot chickpeas with a sprinkle of chili-lime seasoning for a tangy, spicy finish.
Ranch Roasted Chickpeas
Make crispy Ranch Roasted Chickpeas with this easy recipe! A healthy, protein-packed snack perfect for salads or solo. Get the simple steps now!
Ingredients
For the Ingredients
-
2 can chickpeas (15 oz / 425 g each, also called garbanzo beans)
-
1 ½ tablespoon olive oil
-
2 teaspoon dried dill
-
1 ½ teaspoon garlic powder
-
1 teaspoon onion powder
-
½ teaspoon dried parsley
-
¼ teaspoon fine sea salt (plus more to taste)
-
¼ teaspoon freshly ground black pepper
-
⅛ teaspoon smoked paprika (optional, for a hint of depth)
Instructions
-
First, you’ll want to heat your oven to 400°F (200°C). This high heat is key for getting a good roast and that signature crunch. While the oven is warming up, drain and rinse your two cans of chickpeas in a colander. Give them a good shake to get rid of the excess liquid from the can.01
-
Now, for the most important prep step: drying. Spread the rinsed chickpeas out on a clean kitchen towel or a few layers of paper towels. Gently roll them around and pat them dry. You’ll notice some of the thin, translucent skins start to come off—it’s totally fine to remove the loose ones, but don’t feel you need to peel every single one. The goal is just to get the chickpeas as dry to the touch as possible.02
-
Transfer your dried chickpeas to a medium-sized mixing bowl. Drizzle in the olive oil and toss them well until they’re all evenly coated. The oil will look glossy on them, which is exactly what you want—this thin layer will help the spices adhere and will conduct the heat beautifully in the oven.03
-
In a small bowl, whisk together the dried dill, garlic powder, onion powder, dried parsley, salt, black pepper, and the optional smoked paprika. You’ll get a lovely, fragrant greenish-tan powder that smells like the best ranch dip you’ve ever had.04
-
Sprinkle this homemade ranch seasoning over the oiled chickpeas. Now, get in there with your hands (or a spoon) and toss, toss, toss! Make sure every single chickpea is thoroughly coated with the spice mix. You shouldn’t see any plain, pale chickpeas left in the bowl.05
-
Spread the seasoned chickpeas in a single layer on your rimmed baking sheet. A single layer is non-negotiable here—if they’re piled on top of each other, they’ll steam and become soft instead of roasting and crisping up.06
-
Pop the baking sheet into your preheated oven and roast for 30 to 40 minutes. I like to give the pan a good shake about halfway through the cooking time to promote even browning. You’re looking for the chickpeas to be golden brown and crisp. They’ll harden a bit more as they cool, so don’t wait for them to feel like rocks in the oven.07
-
Carefully remove the baking sheet from the oven. Let the chickpeas cool right on the pan for at least 10-15 minutes. This cooling period is when they achieve their final, perfect crunch. Taste one and see if you’d like an extra pinch of salt, then transfer to a serving bowl or storage container.08
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