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    Home » Recipes » Vegan Finger Foods

    Vegan Ranch Roasted Chickpeas

    Jan 4, 2023 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    bowl full of crispy ranch roasted chickpeas
    bowl full of crispy ranch roasted chickpeas, text overlay

    Crunchy roasted ranch chickpeas are an addictive, healthy snack. They also make a delicious topping for soups and salads!

    bowl full of crispy ranch roasted chickpeas

    The secret to these roasted ranch chickpeas is my three-ingredient ranch seasoning. This spice mix is great on tofu and in salad dressings, and - it turns out - on oven-roasted chickpeas.

    Jump to:
    • Recipe notes
    • Tips for crispy chickpeas
    • Serving and storage directions
    • Crispy Roasted Ranch Chickpeas Recipe
    • Frequently asked questions

    Recipe notes

    If you've never made roasted chickpeas before, prepare to be amazed at their simplicity.

    bowl of chickpeas surrounded by ramekins with oil and spices in them

    To make these, you're going to roast your canned chickpeas twice: once on their own to help them get crunchy. Then, you roast a second time tossed in ranch seasonings.

    Roasting twice allows the chickpeas to get nice and crunchy without burning the seasonings.

    For round one of baking, you want to drain but not rinse the canned chickpeas. That's because you want a little bit of the aquafaba from the can that's clinging to the beans. It will actually help them get crunchier! You don't want them super wet, just toss them in the colander and let them drain for a few minutes before roasting.

    Spread them onto a lined baking sheet and bake until they're golden brown.

    For the second roasting, toss the baked chickpeas in garlic, dill, onion powder, lemon pepper, and a little bit of olive oil, spread them back out on the lined cookie sheet, and stick them in the oven for just a few minutes to help the coating adhere. 

    Let them sit on the baking sheet until they're cool enough to handle, and serve!

    image collage showing chickpeas on the baking sheet before and after roasting, then in a bowl with seasonings and on the baking sheet again

    Tips for crispy chickpeas

    • Canned chickpeas are best for this recipe. Homemade chickpeas tend to take on more water than canned, so they don't get as crispy-crunchy.
    • Check them often during the last 10 minutes of cooking time. Your chickpeas are ready when they are starting to turn golden brown and don't seem soft anymore. But they can go from done to burnt quickly. Cooking time varies depending on things like the chickpeas you're using, your oven, and how humid your kitchen is.
    • Cool them on the baking sheet. The chickpeas are actually still cooking as they cool on the pan. This will help them get even crispier!

    Serving and storage directions

    You can eat roasted ranch chickpeas as a snack, use them as a topping for a summery salad or grain bowl, or sprinkle them onto soup for a texture and flavor boost.

    Try adding them to:

    • my butternut squash kale salad
    • pinto bean tacos
    • split pea soup
    • a taco salad
    • pumpkin soup
    • creamy broccoli soup

    Leftover roasted chickpeas will keep for two to three days in an airtight container in the pantry. Just be sure you let them cool completely before storing. Condensation in the container can cause them to spoil.

    bowl full of crispy ranch roasted chickpeas

    Crispy Roasted Ranch Chickpeas Recipe

    Crispy roasted ranch chickpeas are an addictive, healthy snack. They also make a delicious topping for soups and salads!
    Prevent your screen from going dark
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    Course: Snack
    Cuisine: Vegan
    Keyword: crispy ranch chickpeas, ranch roasted chickpeas, roasted ranch chickpeas
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 servings
    Calories: 131kcal
    Author: Becky Striepe

    Ingredients

    • 15 ounce can chickpeas - drained but NOT rinsed
    • 1 tablespoon olive oil
    • 2 teaspoons dried dill
    • 1 teaspoons garlic powder
    • 1 teaspoons onion powder
    • ¾ teaspoon salt
    • ¾ teaspoon lemon pepper

    Instructions

    • Preheat the oven to 400° F.
    • Spread the chickpeas out on a lined baking sheet, and bake for 25-30 minutes, until they turn golden.
    • Transfer the chickpeas to a small bowl, and toss in the olive oil, dill, garlic powder, onion powder, salt, and lemon pepper, so the beans get nice and coated.
    • Spread them out on the baking sheet again, and bake for 5 more minutes. Let them cool until you can comfortably handle them before you munch! You can also store them in an airtight container in the pantry, and they will keep for a couple of days.

    Video

    Notes

    Check on your chickpeas frequently during the last few minutes of cooking. You want them crunchy and golden brown, but not burnt.
    The total cooking time will depend on lots of factors, like the humidity in your kitchen, your oven, and the chickpeas that you use.
    Leftover roasted chickpeas will keep for two to three days in an airtight container in the pantry. Just be sure you let them cool completely before storing. Condensation in the container can cause them to spoil.

    Nutrition

    Nutrition Facts
    Crispy Roasted Ranch Chickpeas Recipe
    Amount per Serving
    Calories
    131
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Sodium
     
    734
    mg
    31
    %
    Potassium
     
    189
    mg
    5
    %
    Carbohydrates
     
    16
    g
    5
    %
    Fiber
     
    5
    g
    20
    %
    Sugar
     
    0.1
    g
    0
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    47
    IU
    1
    %
    Vitamin C
     
    0.5
    mg
    1
    %
    Calcium
     
    51
    mg
    5
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    Are roasted chickpeas good for you?

    They are! Roasted ranch chickpeas are baked, not fried, unlike potato chips, and they contain lots of fiber and protein.

    Do you have to soak chickpeas before roasting them?

    You need to fully cook your chickpeas before roasting (or use canned chickpeas). No soaking required prior to roasting.

    Why are my chickpeas not crunchy?

    Chances are, you didn't roast for long enough or you used homemade chickpeas rather than canned. You don't want them to be soft at all when you remove them from the oven.

    Size variation can also make a difference. If some are cooking more quickly, scoop them off of the sheet, and put the rest back.

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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Cheyanne

      August 13, 2015 at 10:49 am

      Ha! I love that you're waiting for your roasted chickpeas to cool before eating them! Nooooope! I'll eat those babies hot! :)

      Reply
      • Becky Striepe

        August 13, 2015 at 11:30 am

        I love your enthusiasm!

        Reply
    2. Debra @ Bowl Me Over

      August 12, 2015 at 3:27 pm

      Mmmm!! Love this affordable, easy snack and good for you too? Perfect! Thanks for sharing with us at #TryaBiteTuesday - hope to see you next week!!!

      Reply
      • Becky Striepe

        August 12, 2015 at 3:31 pm

        Thank you for hosting! I was delighted to discover your linkup.

        Reply
    3. Cadry

      August 11, 2015 at 9:37 am

      I love roasted chickpeas for a snack or salad topper. Yours look delicious, and your photos have been looking especially nice lately!

      Reply
      • Becky Striepe

        August 12, 2015 at 8:33 am

        Thank you so much, Cadry! I have been working on learning more about taking photos, and it means a lot that it shows a bit!

        Reply

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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