Celery Free Ranch Roasted Chickpeas
Crunchy, savory, and completely addictive, these roasted chickpeas deliver all the bold, herby flavor of classic ranch seasoning without a single drop of bottled dressing. Store-bought ranch snacks and flavored mixes often sneak in celery seed or celery salt as a background note, which makes them a minefield if you're avoiding that ingredient — this recipe builds that familiar tang entirely from garlic powder, onion powder, dried dill, smoked paprika, and parsley, so you stay in full control. The technique is what makes them truly satisfying: patting the chickpeas bone-dry before the first roast, then tossing them in olive oil and spices while still warm, means the coating clings perfectly and the shells turn shatteringly crisp. A second blast in the oven locks in that deep golden crunch, and they get even crispier as they cool on the pan. Toss them into a salad, pile them on a grain bowl, or just eat them straight from the baking sheet — no judgment. They're high in plant-based protein, naturally gluten-free by ingredient, and genuinely hard to stop snacking on.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- ½ tsp smoked paprika
- ½ tsp dried parsley
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a rimmed baking sheet lined with paper towels. Pat them thoroughly dry with additional paper towels, then discard the paper towels and leave the chickpeas on the bare baking sheet.
- 2
Roast the chickpeas for 20 minutes, until the skins begin to split and the chickpeas feel firm when pressed. Remove from the oven and let cool for 2 minutes on the pan.
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