Paraben Free Ranch Roasted Chickpeas
Crunchy, savory, and completely addictive, these roasted chickpeas hit every note you want from a snack — smoky, herby, garlicky, and just a little spicy if you go for the cayenne. The ranch-inspired spice blend comes together entirely from pantry staples like dried dill, smoked paprika, onion powder, and garlic powder, so you know exactly what's going into every bite. That matters more than people realize, because a lot of store-bought flavored snacks and seasoning packets contain preservatives and synthetic additives that can be a real concern for anyone keeping their ingredient list clean. Here, every single component is straightforward and recognizable. The double-roast method — first to dry them out, then to crisp them up after a toss in olive oil and spices — is what gives these chickpeas that deep, shatteringly crunchy texture that makes them so hard to stop eating. They're equally at home as a solo snack, a salad topper, or something to set out at a party where people will absolutely ask for the recipe.
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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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