Coconut Free Ranch Roasted Chickpeas
Crunchy, savory, and completely addictive, these roasted chickpeas deliver all the tangy herb flavor of classic ranch seasoning without a drop of coconut in sight. Many packaged snacks and flavored nuts sneak in coconut oil or coconut-derived ingredients, so making your own batch at home puts you fully in control of what goes into the bowl. The magic here is a two-stage roast — first drying the chickpeas out in the oven, then tossing them in olive oil and a bold blend of garlic powder, onion powder, dill, smoked paprika, and parsley before finishing them off until they're deeply golden and audibly crisp. Patting the chickpeas thoroughly dry before that first round in the oven is the real secret to getting that satisfying crunch all the way through. A pinch of cayenne is optional, but it adds a gentle kick that makes the ranch-style seasoning pop even more. These are perfect for snacking straight off the pan, tossing over salads, or packing into a lunchbox — and they crisp up even further as they cool, so patience pays off.
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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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