Sesame Free Ranch Roasted Chickpeas
Crunchy, savory, and completely addictive, these roasted chickpeas deliver all the bold, herby flavor of your favorite ranch seasoning in snackable form. The spice blend of garlic powder, onion powder, dried dill, smoked paprika, and parsley does all the heavy lifting, coating each chickpea in that classic tangy-savory profile without a drop of anything you need to avoid. Store-bought flavored snacks can be a minefield when you're steering clear of sesame — hidden tahini, sesame oil, or shared production lines make label-reading exhausting. Making your own means you control every single ingredient, and this recipe keeps things refreshingly simple. The double-roast method is the real secret here: a first pass in the oven dries them out, and a second pass after tossing in oil and spices locks in that deep golden crunch. They crisp up even further as they cool, so by the time you're ready to grab a handful, they're perfectly snappy all the way through. Toss them on a salad, pack them for an on-the-go snack, or just eat them straight off the pan — 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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