Ranch Roasted Chickpeas
Ranch roasted chickpeas are the perfect crunchy, flavorful snack you can make right in your oven. They’re inexpensive, easy to prepare, and deliver that salty, crispy bite that satisfies any snack craving. With a quick roast, the chickpeas turn golden and crunchy while still being hearty and satisfying.
The ranch seasoning adds an indulgent, savory twist that makes them hard to resist, so if you’re sharing, you may want to double the batch. Enjoy them straight from the pan as a snack or sprinkle them over salads and soups for extra flavor and crunch.
How to make ranch roasted chickpeas
Rinse and drain the chickpeas. I like to soak them in fresh water for 2-3 minutes then drain them.
Add chickpeas to a bowl, add avocado oil and ranch seasonings.Stir the chickpeas well until fully coated with the ranch seasoning. Add parchment paper or a liner to a baking sheet for easy clean up. Add the chickpeas and bake in preheated 450F oven for 25 minutes. 
After 25 minutes, turn off the oven but don’t remove the chickpeas. Let them sit in the hot oven for 15 minutes or until crispy. Once crispy, remove from the oven and let cool completely before enjoying.
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.
Ranch Roasted Chickpeas
Guided Recipe Video
Ingredients
- 2 cans organic chickpeas - rinsed and drained after soaking in fresh water for 2-3 minutes
- 1 tablespoon avocado oil - or coconut oil
- 1.5 teaspoon dried chives - or 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- 1/2 teaspoon. dried dill
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
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, the drain the fresh water.2 cans organic chickpeas
- Add the chickpeas to a large bowl. Add the oil and the spices and stir well to coat.2 cans organic chickpeas, 1 tablespoon avocado oil, 1.5 teaspoon dried chives, 1 teaspoon dried parsley, 1/2 teaspoon. dried dill, 1/2 teaspoon garlic powder, 1 teaspoon sea salt
- 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.
Recipe Notes
Nutrition Information
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
What are some uses for ranch roasted chickpeas?
- Snacking – this seems obvious!
- Salad topper instead of croutons
- Add them to savory trail mix with cashews, almonds and pumpkin seeds
I am going to try these but where do I find the recipe for the vanilla ones please?
If you’re looking for a sweet option try this pumpkin spice version! https://bitesofwellness.com/pumpkin-spice-chickpeas/
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?
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!
Ooo! Will definitely have to try this. Thanks for sharing.
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!
Now I’m going to roast all my veggies with ranch. Why have I never thought of this. You are genius!!!
Dude! I always knew high heat was the trick for “crisp” but leaving them in the oven to finish dehydrating!? BRILLIANT!
YESSS!!! I couldn’t stand when they would get mushy the next day!
Yum! Delicious snack for when the salty craving hits!
I have never made these before but i love buying them! I love them too because they are so filling and this ranch version sounds to-die-for. I’m a huge fan of ranch anything so these are the perfect snack for me!
The best homemade snack!!! Love having these on hand when I’m in class!
Yum! I love roasted chickpeas. I haven’t had ranch in YEARS but I definitely need to give these guys a try!
These sound amazing! Love roasted chickpeas.
Great minds think alike! I roasted chick peas for salads last week, too! I’ve never added anything other than salt and pepper though. Gotta change that ;)
Jess yesss I love chickpeas on salad. Salt and pepper actually sounds perfect!!