Ranch Roasted Chickpeas Recipe {Quick & Easy Snack idea!}

04/01/2014. This post may contain affiliate links. Read my Disclosure Policy.

Ranch Roasted Chickpeas- perfect quick and healthy snack

Have you tried roasted chick peas? They are so delicious, healthy and a really inexpensive snack. You might try these if you have children too- I was surprised that my kids liked these quite a bit.

Now for this recipe I used a Ranch Seasoning packet to make it really fast and very appealing to the kids. I have some alternate ideas for flavors at the bottom if you prefer not to use seasoning packets.

These chickpeas are a great alternative to chips or crackers.  You can also use them to top salads for extra protein and crunch.

Here is the quick and easy recipe:

3.0 from 1 reviews

Ranch Roasted Chickpeas Recipe {Quick & Easy Snack idea!}
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tablespoons. of Olive Oil (or vegetable oil*)
  • 2 tsp. dill
  • ½ packet of ranch seasoning (or less depending on how much seasoning you like)
  • 1 15 oz. can of garbanzo beans
  1. Preheat your oven to 350 degrees. **If substituting Vegetable Oil- preheat to 400 degrees.
  2. Open your garbanzo beans and rinse well.
  3. Pat dry on paper towels.
  4. In a medium bowl combine your oil, ranch seasoning and the 2 tsp. of dill.
  5. Add Ranch according to your taste- ½ packet might be fine for some and a full packet might be better for others.
  6. Mix well.
  7. Add in the garbanzo beans and completely coat with the oil and seasoning mixture.
  8. You want this to be crispy so make sure to drain off any excess oil.
  9. You might need to add just a tiny bit more if 2 tablespoons doesn’t seem like quite enough.
  10. Pour onto a cookie sheet and spread out evenly (I line my cookie sheet with parchment paper for easy clean up.)
  11. Bake for approximately 30-40 minutes. If you use vegetable oil instead, cook for 20-25 minutes.
  12. The chickpeas will turn golden brown but keep an eye on them so they do not burn.

And if you prefer not to use seasoning packets, the sky is the limit with flavors.  A little lime juice and chili powder and sea salt would be delicious.  You can also try sea salt and vinegar, cinnamon and sugar… really whatever you like on chips or snack crackers would be great!

If you already make these chickpeas, I’d love to hear what flavors you use.

Otherwise give these a shot and please come back to let me know what you think :) !

Ranch Roasted Chickpeas- a fantastic crunchy snack!

And if you like this recipe, you might also like these:

Easy Avocado Lime Spread- perfect way to jazz up tacos, grilled cheese, burgers and more!Healthy Avocado Spread

Homemade Almond Butter Recipe- so delicious and so simple to make!Quick and easy homemade almond butter



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{ 12 comments… read them below or add one }

Julianne April 1, 2014 at 1:57 PM

I watched The Chew yesterday and they roasted chickpeas with a homemade harissa seasoning. Sounded good. I love the avocado spread! Especially in a turkey bacon sandwich. I tried with Greek yogurt, then again with Greek yogurt style sour cream and I liked it even better. I used fresh grated garlic since I didn’t have powder.

Charlene April 1, 2014 at 4:47 PM

Oh goodness that sounds good Julianne! I like veggie bacon so I need to try it on a BLT :)

Elizabeth April 1, 2014 at 7:59 PM

Simply Organic makes a pretty decent ranch dressing mix. It’s a little different flavor than Hidden Valley et al, but at least there’s no MSG or weird junk in it!

Charlene April 1, 2014 at 8:01 PM

Yeah we have the Simply Organic gravy and a few of the pouches with seasoning mixes. They are super convenient ;) I usually try to grab those over Hidden Valley but I only see them at Sprouts.

Renae April 2, 2014 at 7:34 AM

Can you use coconut oil instead of olive?

Sara April 6, 2014 at 11:05 PM

I tried these tonight and found that a half cup of vegetable oil was WAY too much and I even used a larger can of chickpeas than the recipe called for (19 oz)! I ended up trying to drain off about 3-4 tbsps of oil before spreading the chickpeas on the parchment and they still ended up more fried than roasted. I think you could easily get away with half the oil and less than a full packet of ranch dressing. My kids were a little skeptical and didn’t love these, but I will try roasting them again with less oil and maybe try sprinkling some chaat masala on them or salt & pepper instead of the ranch+dill next time.

Megan April 8, 2014 at 8:09 PM

Is 4 cups of oil correct?

Charlene April 8, 2014 at 9:04 PM

AHHH NO! Thanks for pointing that out Megan! I just adjusted it to 1/4 cup but at the top typed 4 instead of 1/4. I originally had 1/2 cup oil which is a tiny bit too much as the other person mentioned. I didn’t think it would be a big deal though because you can just drain the small amount of excess oil pretty simply but then I decided to just reduce it to 1/4 cup oil and mention people might need a little bit more. You want the beans to get crispy so do not have them sitting in a bowl of 4 cups of oil :D. Just coated with oil but not sitting in a soup of oil. I hope that makes sense :). You’ll see the first time you make them.

Charlene April 14, 2014 at 9:22 AM

Sara- it is just a tiny bit too much oil but I wanted to be sure the chickpeas would be nicely coated so they don’t burn. Sorry that was such an issue for you- I will adjust it down just a bit in the notes. When I make them I can see it is just a little too much oil and I just drained the excess and it didn’t seem like a very big issue to me. Certainly not enough of an issue to ruin the recipe and give it a negative review.

I do apologize for the few extra teaspoons of oil that ruined it for you. I have made these many times and it was pretty easy to just drain any excess before putting them on the parchment paper. I thought it was clear that you want the chickpeas coated in oil and not sitting in a pool of olive oil but I will make sure that is clarified more in the notes. If your kids don’t like Ranch seasoning you can use any seasoning that you prefer. I mentioned a few alternatives in the post.

Becki May 21, 2014 at 10:57 AM

Good “inspiration here! I thought that the amount of sodium in the Ranch dressing package was a bit extravagant for only 15 oz of beans so doubled the beans, and 1/4 c oil. It was sufficiently salty and tasty. Thanks!

Katherine July 14, 2014 at 2:40 PM

Is this gluten free?

Charlene July 14, 2014 at 3:11 PM

Katherine- I googled it for you and here is an article you can read:


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