Glue & Glitter

Ranch Seasoned Air Fryer Chickpeas

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Ranch Seasoned Air Fryer Chickpeas are simple to make and super delicious! You only need six ingredients and less than half an hour to make them.

How to Make Air Fryer Chickpeas

Have you tried making roasted chickpeas in the air fryer yet? It’s so quick and easy! And these Ranch Seasoned Air Fried Chickpeas couldn’t be simpler to make.

You only need six ingredients available at any grocery store, and I bet that you already have them on hand right this second.

This recipe is based on my my Ranch Roasted Chickpeas recipe. Ever since Cadry made her air fryer chickpeas, I’ve been wanting to convert one of my old roasted chickpea recipes to an air fryer one.

To make them, you’ll actually be air frying your chickpeas twice. Once to get them sooooo close to the finished texture, and a second time to get that ranch seasoning to stick.

The reason you need to toss in the ranch seasoning later in the game is because those dried spices will burn in the air fryer if you add them from the jump.

Trust me, it’s not delicious.

And I know that you’re here to make something delicious!

white bowl of ranch seasoned air fryer chickpeas on a gray background scattered with ranch seasoning

I know that you guys love ranch as much as I do, so Ranch Seasoned Air Fried Chickpeas just felt like the natural place to start.

You’ll notice that in the instructions, it specifies not to rinse the chickpeas. That’s because the liquid in that can of beans, called aquafaba, has a lot of properties similar to eggs in cooking.

That little bit of aquafaba that clings to the unrinsed chickpeas adds moisture and a little bit of crunch to the finished recipe. Read more about the magical powers of aquafaba here!

How to Store Air Fryer Chickpeas

You can store your Air Fryer Chickpeas in an airtight container in your pantry. They’ll keep for two to three days.

I do not recommend storing these in the refrigerator. When you stick these in the fridge, a little big of condensation is going to form on the container, and that is going to soften the chickpeas.

You want crunchy, satisfying Ranch Seasoned Air Fryer Chickpeas!

white bowl of air fryer chickpeas on a gray table. Text reads, "Air Fryer Ranch Roasted Chickpeas - 6 ingredients, 20 minutes, vegan"

How to Eat Your Them

Obviously, you can just eat these by the handful. This is probably what I do most often, because they’re so addictive.

If you can manage not to eat these straight out of the air fryer, though, they’re delicious on top of salads or your next grain bowl. You can even stuff them into a sandwich or wrap for a little bit of extra protein and crunch.

I created a video to go along with this recipe, so you can watch that at the top of the page, or grab the written instructions below!

Ranch Seasoned Air Fried Chickpeas are simple to make and super delicious! You only need six ingredients and less than half an hour to make them.

Ranch Seasoned Air Fryer Chickpeas

Ranch Seasoned Air Fryer Chickpeas are simple to make and super delicious! You only need six ingredients and less than half an hour to make them. No air fryer? You can make these in the oven! Here's the recipe for Oven Roasted Ranch Chickpeas.
5 from 6 votes
Print Pin Rate
Course: Snack
Cuisine: Vegan
Keyword: air fryer, air fryer chickpeas, ranch seasoning, roasted chickpeas, vegan, vegan snacks
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 131kcal
Author: Becky Striepe

Ingredients

  • 1 15 ounce can chickpeas - drained but NOT rinsed
  • 2 tablespoons olive oil - divided
  • 1 batch Homemade Ranch Seasoning
  • 1 teaspoon sea salt
  • 2 tablespoons lemon juice

Instructions

  • In a small bowl, toss together the chickpeas and 1 tablespoon of the olive oil. Air fry at 400F for 15 minutes.
  • Transfer the chickpeas back to your small bowl, and toss in the remaining oil plus the Ranch Seasoning, salt, and lemon juice so the beans get nice and coated.
  • Transfer the chickpeas back to your air fryer basket and cook at 350F for 5 more minutes
  • Serve now, or cool completely and then store in an airtight container (see Notes below).

Notes

If you want to store these, let them cool completely, then store in an airtight container on the counter. They will keep for a couple of days.

Nutrition

Calories: 131kcal
Tried this recipe? Share your photo!Mention @GlueAndGlitter or tag #ggveg on Instagram!

About Becky Striepe

(rhymes with “sleepy”) is a vegan food writer and cookbook author. She been vegan since 2006 and developing simple vegan recipes since 2008.

Reader Interactions

Comments

  1. Arlene

    March 24, 2019 at 3:26 pm

    These are amazing. I wasn’t sure about the lemon juice. How do I not eat the entire can!! I used ranch powder already made.

    Reply

  2. Erin

    March 18, 2019 at 3:51 pm

    I made these the first time and they turned out perfectly! And we all loved them! Even my two boys! But since then when I’ve made them the chickpeas start exploding. Any thoughts?

    Reply

    • Becky Striepe

      March 19, 2019 at 8:07 am

      Oh no! This has never happened to me, but I did a little bit of googling, and it sounds like that can happen with roasted chickpeas, in the oven or in the air fryer. I saw one person recommend removing the skins (Maybe it’s like what happens when you cook a potato without stabbing it?), but that seems like a lot of extra work! Are they all exploding, or just some? And are the exploded ones still edible?

      Reply

  3. Kristen

    February 20, 2019 at 2:57 pm

    I am currently fighting my second bout with cancer. I am getting freaky about my diet, and chickpeas are a powerhouse and full of protein from what I’ve read. These are so yummy. I used dried beans to eliminate any preservative in canned but I didn’t read the part about saving the water and boiling it down. Some of my chickpeas came out nice and crunchy, while other were not quite as much. Will the water make the difference or a few more minutes cook time? Otherwise, these will be a staple snack for me. I think they’d be excellent in a Salad as well. Thanks for the recipe!
    Trusting Him!

    Reply

    • Becky Striepe

      February 20, 2019 at 3:51 pm

      The water is more for getting the spices to stick than for crunchiness. I’d cook a bit longer and shake more often to get a more uniform result. I’m glad you’re enjoying these and hope you have a speedy recovery!

      Reply

    • Becky Striepe

      October 28, 2018 at 9:16 am

      If you still have the liquid, I’d boil it down until it reduces by half, then toss with the cooked chickpeas, then drain. You can save the excess liquid and freeze in ice cube trays to use as an egg replacer in other recipes!

      Reply

  5. Anonymous

    July 31, 2018 at 12:40 pm

    I made this yesterday and they are beyond delicious! I had only one problem: I ate the whole thing at one time! ?

    Reply

  6. Michelle Cassata Jordan

    March 3, 2018 at 1:53 pm

    I made these and they are delicious, but they’re somewhat “wet,” for lack of a better term…is that how they’re supposed to be?? Thanks!!

    Reply

    • Becky Striepe

      March 3, 2018 at 1:54 pm

      Oh weird! No, definitely not. Maybe bump up the cooking time next time. Air fryers are all so different!

      Reply

  13. Cadry

    April 13, 2017 at 12:23 pm

    Becky, that’s genius to air fry the chickpeas first before adding seasonings and finishing them off. I imagine they maintain a lot more of their seasoning that way!

    Reply

    • Becky Striepe

      April 13, 2017 at 12:32 pm

      They do! When I tossed it all together first, the dill burnt pretty badly. A few min at the lower temp worked way better!

      Reply

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