Crunchy roasted ranch chickpeas are an addictive, healthy snack. They also make a delicious topping for soups and salads!
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.
If you've never made roasted chickpeas before, prepare to be amazed at their simplicity.
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!
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.
Crispy Roasted Ranch Chickpeas Recipe
- 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
- 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.
Frequently asked questions
They are! Roasted ranch chickpeas are baked, not fried, unlike potato chips, and they contain lots of fiber and protein.
You need to fully cook your chickpeas before roasting (or use canned chickpeas). No soaking required prior to roasting.
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.