Ginger Free Ranch Roasted Chickpeas
Crispy, golden, and loaded with that classic ranch-herb flavor, these roasted chickpeas are the kind of snack you'll find yourself making on repeat. The seasoning blend of garlic powder, onion powder, dried dill, smoked paprika, and parsley nails that tangy, herby profile without a trace of ginger anywhere in the mix — great news for anyone who needs to avoid it but still wants bold, satisfying flavor. Many packaged snacks and spice blends sneak ginger in where you'd least expect it, so making your own seasoning from scratch puts you fully in control. The double-roast method is the real secret here: a first pass in the oven gets the chickpeas firm and dry, and a second pass after tossing in olive oil and spices locks in that deep, audible crunch. They crisp up even further as they cool on the pan, so patience pays off. Serve them as a snack, scatter them over a salad, or just eat them straight from the baking sheet — no judgment.
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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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