Snack smarter with these healthy ranch roasted chickpeas. If you are like me and love to snack on crispy and crunchy savory foods, then you will absolutely love these ranch roasted chickpeas. Gluten free, vegan, no artificial ingredients here! Just crunchy, filling, fiber rich roasted chickpeas with a simple homemade ranch coating.
Have you ever tried roasted chickpeas before? I’ve been making them for quite some time and have recently perfect how to get them dry and crispy and how to get them to stay that way, even days later after being in a sealed container. Time and heat! I’ll give you all the details below. Before figuring this out, I was stuck eating all the my roasted chickpeas in a day or so because they would get kind of soggy after a day or so. That my friends is just not good eats. But these, these are crunchy not only right out of the oven, but days later. I’ve been making GIANT batches of them since I figured this out, they still disappear way to quickly though.
I made these healthy ranch roasted chickpeas to go on top of a salad I was making, using them like croutons on the salad. And you guys that was pretty much the best idea ever. I’m going to play with having them on my favorite soups as well, just to see how they turn out. The chickpeas are an empty canvas waiting for flavors, so really the sky is the limit when it comes to how you can enjoy these.
I even make sweet roasted chickpeas to have around when I don’t have coconut paleo granola to snack on. I’m sometimes running out the door in the morning and just need something small to sustain me until I get back from the gym a few hours later. Nothing big, but enough so I don’t turn into a hangry monster while I’m coaching.
Chickpeas are a great source of fiber, protein, and essential vitamins and minerals. I especially love them because they are so filing. Unlike some of the other “snack foods” you can buy at the store, these roasted chickpeas will actually fill you up and make you feel full. Most snack foods (chips, pretzels, etc) will just make you want to eat more and more. This viscous cycle of empty snacking eventually causes weight gains since you never feel full even though you are consuming a ton of calories. My motto is to snack smarter!
Ok back to the secret of making these chickpeas crispy for day… you have to roast under high heat (around 450F) and then leave them in the oven once you turn the oven off. This little tip has changed my snacking game, and it’s literally so simple. You can make these and then turn off the oven and leave for the day, and the chickpeas will be nice and crispy when you get home. I usually make a batch at the end of my meal prep when the oven is already all hot and toasty.
My favorite flavor so far is the cinnamon vanilla chickpeas. Those don’t last very long at all. These healthy ranch roasted chickpeas are a close second, and like I said they are amazing on salads, like you will want to get seconds they make salad that good! Don’t miss the recipe for the cinnamon vanilla roasted chickpeas in the video below!!
How to Snack Healthy with Ranch Roasted Chickpeas
- 2 can cans organic chickpeas rinsed and drained after soaking in fresh water for 2-3 minutes
- 1 tsp. dried parsley
- 1 tsp. dried dill
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- black pepper to taste
- 1-2 tsp. olive or coconut oil
- Preheat the oven to 450F.
- While oven is preheating, drain and rinse the chickpeas. Add fresh water to the chickpeas and allow them to soak in fresh water for 2-3 minutes.
- Drain the fresh water.
- Pour chickpeas out onto a paper towel or clean kitchen towel to allow them to dry off a bit more.
- Add parchment paper to a baking sheet (with a rim) and spray with nonstick spray (I used coconut oil spray).
- Add the chickpeas to the pan, and place in the oven for 35-45 minutes to roast (450F).
- Turn off the oven and allow the chickpeas to sit in oven as it cools off, at least 15 minutes.
- While the chickpeas are in the oven you can make the ranch coating.
- Combine the dried parsley, dried dill, garlic powder, onion powder, salt and black pepper. Stir well to combine.
- Once the chickpeas are completely dry (you can taste one to tell) coat them with olive oil and then roll them in the ranch seasoning. I found that putting the seasoning in a plastic zip lock then adding the chickpeas to the zip lock and shaking it works really well).
- Enjoy! Store in a zip lock bag or a tightly sealed container.
What about you?
- Have you tried roasted chickpeas before?
- Did you see the sweet vanilla cinnamon roasted chickpea recipe?
- Will you try these on your salad?