Crispy roasted ranch chickpeas are an addictive, healthy snack. They also make a delicious topping for soups and salads!
Servings 4servings
Author Becky Striepe
Ingredients
15ouncecan chickpeasdrained but NOT rinsed
1tablespoonolive oil
2teaspoonsdried dill
1teaspoonsgarlic powder
1teaspoonsonion powder
¾teaspoonsalt
¾teaspoonlemon 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.