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How to Snack Healthy with Ranch Roasted Chickpeas

Ranch roasted chickpeas are the perfect healthy snack! So easy to make and packed full of flavor, these oven roasted chickpeas are vegan, gluten free and super inexpensive! The perfect afternoon snack or salad topping!

white bowl filled with ranch roasted chickpeas with chickpeas in the background

Why this recipe works?

  • These chickpeas are a great way to satisfy a craving for salty, crunchy snack food! By roasting the chickpeas, the chickpeas get crispy and crunchy but are still super satisfying!
  • The ranch seasoning makes these chickpeas extra indulgent! If you plan on sharing you should probably make double the recipe
  • These ranch chickpeas are inexpensive and a great source of protein! Add them to salads like this cruciferous crunch salad or on soup like this roasted veggie bisque soup!
Ingredients for ranch roasted chickpeas
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How do you make perfectly roasted chickpeas every time?

The trick to making the perfect roasted chickpea is to start the chickpeas in a hot oven (450F) for 25 minutes and then turning off the oven, leaving the chickpeas in the oven for an additional 15 minutes.

Let the chickpeas cool completely to get maximum crunch once you remove them from the oven!

How to make ranch roasted chickpeas?

  • Step 1: Start by rinsing canned chickpeas well using a mesh strainer. Do your best to get rid of as much of the water after rinsing as possible. Add the chickpeas to a large bowl. Add the avocado oil and the spices
Chickpeas in a large bowl with the ranch seasoning before stirring
  • Stir together the chickpeas, oil and spices until the chickpeas are well coated.
Chickpeas in a large bowl with the ranch seasoning after stirring
Baking sheet full of ranch roasted chickpeas before cooking
  • Place the chickpeas in a preheated 450F oven for 25 minutes.
  • Turn the oven off but don’t take out the chickpeas. Let sit for 15 minutes
  • Allow to fully cool on the counter before storing or eating.
Baking sheet full of ranch roasted chickpeas after cooking
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Tips on how to store roasted chickpeas

If you have ever made roasted chickpeas before, you know that they can get mushy overnight if you store them in a sealed container.

Instead allow the roasted chickpeas to sit in an open container for the first 24 hours before sealing. After this time, add a small square of paper towel to the top of the chickpeas before sealing the container to help absorb any extra moisture and keep the chickpeas crunchy.

Overhead shot of a large white bowl filled with ranch roasted chickpeas

FAQ’s and Substitutions

Do you need to peel the skin of the chickpeas to get them crunchy?

No! I’ve tried this recipe with the skin on and peeling the skin and I don’t notice any difference in the crunch. Also peeling the skin off of chickpeas is torture.

How can you spice up roasted chickpeas?

  • Chipotle powder and smoked paprika to make them smoky and spicy
  • Lime juice and cumin to make them more southwestern ranch
Hand reaching into a bowl of ranch roasted chickpeas

What are some uses for ranch roasted chickpeas?

  • Healthy snack (replace chips, pretzels, popcorn)
  • Salad topper instead of croutons
  • Add them to savory trail mix with cashews, almonds and pumpkin seeds

If you love these healthy snacks, you will also love these recipes:

★ Did you make this recipe? Please give it a star rating below!
Overhead shot of a large white bowl filled with ranch roasted chickpeas

Ranch Roasted Chickpeas

Ranch roasted chickpeas are the perfect healthy snack! Made from chickpeas in a can, the chickpeas are roasted in the oven and coated in homemade ranch seasoning! Gluten free, vegan and so easy to make you are going to love these crunchy crispy roasted chickpeas as a snack or as a salad topping!
5 from 1 vote
Print Pin Save Rate
Course: Snack
Cuisine: American
Keyword: ranch roasted chickpeas, roasted chickpeas, vegan roasted chickpeas
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 8

Guided Recipe Video

Ingredients

Instructions

  • 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.
  • Add the chickpeas to a large bowl. Add the oil and the spices and stir well to coat.
  • Add parchment paper to a baking sheet (with a rim) and spray with nonstick spray (I used avocado oil spray).
  • Add the chickpeas to the pan, and place in the oven for 25 minutes to roast (450F).
  • Turn off the oven and allow the chickpeas to sit in oven as it cools off, 15 minutes.
  • Let the chickpeas cool completely on the counter before eating or storing.

Notes

From experience, there is no need to peel the chickpeas. The key to getting crispy roasted chickpeas is to just remove as much moisture as possible.
Be sure to allow the chickpeas to completely cool to get the most texture. 
Store in a open container on the counter for the first 24 hours after cooking. Putting a lid on the container will cause the chickpeas to get mushy and lose their crunch. 
See how I calculate food cost.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
110
Fat
 
2
g
Carbohydrates
 
16
g
Fiber
 
5
g
Protein
 
5
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!

Update Notes: This recipe was originally posted in January 2016, but was published again in May 2019 to include step by step directions, new photos and a video. 

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Recipe Rating




Miss Amanda M Mccammon

Thursday 21st of June 2018

I am going to try these but where do I find the recipe for the vanilla ones please?

Samantha

Sunday 26th of August 2018

If you're looking for a sweet option try this pumpkin spice version! https://bitesofwellness.com/pumpkin-spice-chickpeas/

Erin

Friday 29th of January 2016

I made these last night and have found my new fav crunchy snack. They were filling, delicious and good for me. I added a little cayenne to mine for a spicy kick. I want to try smashing three or four together and roasting to see if it would make a 'chip' to go with salsa or guac. Anyone tried that?

Erin @ Stay At Home Yogi

Friday 22nd of January 2016

Thanks for sharing this! I have never tried this before, because I was afraid I'd have to eat them all in one day. I'll try your method :) Also, raosted chickpeas on salad? Genius!

Debbie

Wednesday 20th of January 2016

Ooo! Will definitely have to try this. Thanks for sharing.

Joanna @ Everyday Made Fresh

Wednesday 20th of January 2016

I have never had roasted chickpeas before, but you sold me with Ranch! I would probably eat just about anything with ranch seasoning on it. It makes everything better. I have even been known to sprinkle it on top of random vegetables before tossing them into bake. I love that you shared how to keep them crunchy after a couple of days! I probably would have never thought of that! Awesome!! Thanks for linking up with us at the Wednesday Showcase Party!

Sam

Friday 22nd of January 2016

Now I'm going to roast all my veggies with ranch. Why have I never thought of this. You are genius!!!