Citrus Free Ranch Roasted Chickpeas
Crunchy, savory, and completely addictive, these roasted chickpeas deliver all the bold flavor of classic ranch seasoning without a drop of citrus in sight. A lot of store-bought snacks and seasoning blends sneak in citric acid or lemon-based flavoring, which makes finding a safe crunchy snack harder than it should be. This recipe keeps things clean with a straightforward lineup of pantry spices — garlic powder, onion powder, dried dill, smoked paprika, and parsley — so you know exactly what you're eating. The double-roast method is the real secret here: the first round dries the chickpeas out, and the second round, after tossing in olive oil and spices, locks in that deep golden crunch. They crisp up even further as they cool, so try to resist eating them straight off the pan. Toss them on a salad, pack them in a lunchbox, or just eat them by the handful — they hold up beautifully as a snack that actually satisfies.
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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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