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:
- 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
- Preheat your oven to 350 degrees. **If substituting Vegetable Oil- preheat to 400 degrees.
- Open your garbanzo beans and rinse well.
- Pat dry on paper towels.
- In a medium bowl combine your oil, ranch seasoning and the 2 tsp. of dill.
- Add Ranch according to your taste- ½ packet might be fine for some and a full packet might be better for others.
- Mix well.
- Add in the garbanzo beans and completely coat with the oil and seasoning mixture.
- You want this to be crispy so make sure to drain off any excess oil.
- You might need to add just a tiny bit more if 2 tablespoons doesn't seem like quite enough.
- Pour onto a cookie sheet and spread out evenly (I line my cookie sheet with parchment paper for easy clean up.)
- Bake for approximately 30-40 minutes. If you use vegetable oil instead, cook for 20-25 minutes.
- The chickpeas will turn golden brown but keep an eye on them so they do not burn.
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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 🙂 !
And if you like this recipe, you might also like these:
Quick and easy homemade almond butter
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.
Oh goodness that sounds good Julianne! I like veggie bacon so I need to try it on a BLT 🙂
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!
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.
Can you use coconut oil instead of olive?
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.
Is 4 cups of oil correct?
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.
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.
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!
Is this gluten free?
Katherine- I googled it for you and here is an article you can read:
http://celiacdisease.about.com/od/Gluten-Free-Grains/fl/Gluten-Free-Beans.htm
I made these tonight and they were amazing. I used Avocado oil, and this Ranch seasoning – No gluten, msg, dairy, starch, salt or sugar added! It is really healthy and so easy!
http://littlechoicesmatter.com/product/heavenly-ranch/
Thanks!
WOW!! A great snack and I plan on making many different flavors. Thanks for sharing. Have a great day & be well.
AJ
How do you store these to stay crispy? I put mine in a baggy and they became soggy?
Hi Barb- you mean if you don’t care to eat them at once? I think you need to eat them all at once- just half the recipe if that is too much- or you can try baking them again and see if that helps. I don’t think it will work to put them in a bag.
Roasted Chickpeas are one of my very favorite go to snacks. I didn’t think I would like them when I made my first batch, because I’m not a fan of soft chickpeas in salad or even chili, but after that first batch of sea salt and vinegar, I was hooked! I haven’t tried ranch yet, but I love ranch seasoning, so I will be trying this in the near future! Thank you for sharing!
I tried a similar recipe and they turned out rubbery…not sure what I did wrong..left them in longer but it didn’t help. Going to try this recipe!
Shoot Donna that is a disappointment. I hope this one works out better. Just take care that you don’t have too much oil- that might have been the issue. 🙂
This was DELICIOUS – Five stars! Much healthier alternative to Trader Joe’s Fried Ranch version.
Thanks ;D ! So glad you liked them.
Question for you – these sounded amazing to me. I tried them, and baked for close to an hour after testing repeatedly. The inside was still “soft” – I had expected crunchy all around. Any suggestions or thoughts on what I may have done wrong or do are they always soft/chewy on the inside? Thank you!!
Hmm. Cary do you mean you expected them to be crunchy like corn nuts? They aren’t that crunchy, just the outer shell for me. I think you are cooking them properly.