These ranch-flavored roasted chickpeas are a savory snack that delivers the familiar tangy-herb taste of ranch dressing. Seasoned with garlic powder, onion powder and dried herbs, they crisp up beautifully in the oven. These fiber-rich chickpeas are perfect for munching by the handful or tossing into a salad for extra crunch. You can also sprinkle them over soups as an alternative to croutons.
Ranch Roasted Chickpeas
These ranch-flavored roasted chickpeas are a savory snack that delivers the familiar tangy-herb taste of ranch dressing. Seasoned with garlic powder, onion powder and dried herbs, they crisp up beautifully in the oven. These fiber-rich chickpeas are perfect for munching by the handful or tossing into a salad for extra crunch. You can also sprinkle them over soups as an alternative to croutons.
Ingredients
- 15- ounce can no-salt-added chickpeas rinsed
- 1½ tablespoons avocado oil
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- 1 teaspoon dried tarragon or parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Preheat oven to 400°F.
- Place rinsed chickpeas on a clean kitchen towel and pat dry.
- Combine 1½ tablespoons oil, 1 teaspoon chives, 1 teaspoon dill, 1 teaspoon tarragon (or parsley), ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Add chickpeas and stir to coat well. Spread in a single layer on a large rimmed baking sheet. Roast, stirring once, until lightly browned, 30 to 35 minutes. Let cool for 20 minutes.
Notes
To make ahead
Store in an airtight container for up to 3 days.
