Crispy Roasted Ranch Chickpeas (dairy-free!) (2024)

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.

Recipe notes

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.

📖 Recipe

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