Kitchen Experiment: Roasted Ranch Chickpeas

It’s no secret that I love to cook… and share that love with my kids. I get especially excited when making something new. Before embarking on a new recipe I’ll do lots of research. That’s what I’ve been up to this week.

A friend from work shared a Facebook pic and post of some roasted chickpeas he had made. They sounded like an interesting snack. I got my friend’s recipe and then searched online for other recipes.

Google “roasted chickpeas” and you’ll find a ton of recipes. I read a bunch of them and then came up with a game plan for my own modified recipe.

For our first batch I went with a ranch flavor. Both my kids like ranch so I thought it would be the best shot I had to getting them on board to liking this healthy snack.

Ingredients for roasted chickpeas

Today my oldest and I gave it a try! I’ll share the recipe we went with, things I learned throughout the process, and how I’ll do it differently next time. Yes, my whole family enjoyed them enough for there to be a next time.

Roasted Ranch Chickpeas

3 – 15oz cans of Chickpeas (Garbanzo Beans)

1 – tablespoon olive oil

1 – package dry ranch dressing

Open the chickpeas and dump into a strainer to rinse.

Rinsing chickpeas

Then put into a cloth kitchen towel to dry and rub gently to remove the skins.

Chickpea Skins

Put onto a cookie sheet and place in an unheated oven and turn to 400 degrees. (I did this step to help get them dry. From what I’ve read they get crispier if they are really dry).

Oven set to 400 degrees

Putting dried chickpeas on pan

dried chickpeas on pan

Once the oven reaches 300 degrees pull the chickpeas and put in a bowl and toss with the olive oil.

Pouring olive oil

When all the chickpeas are coated sprinkle in the ranch mix and stir.

Adding ranch to chickpeas

Return to the cookie sheet and bake for 50 minutes… gently shaking the pan every ten minutes.

Seasoned chickpeas ready to roast

After 50 minutes turn the oven off, keep the door closed, and leave the chickpeas in for another 30 to 60 minutes.

Then take from the oven, cool completely, and enjoy!

Roasted Chickpeas on pan

They’re great for snacking… but would be a great crouton replacement on a salad or an addition to trail or Chex Mix.

My thoughts on this recipe:

For the first time it went pretty well. Next time I’ll only use 2 cans of garbanzo beans. My initial thought was, “what could one extra can hurt? Why not make more?”

Turns out I think they would get more uniformly crispy with a little extra space on the pan for air circulation. Plus, they are more filling than I had anticipated.

Other recipes call for 2 tablespoons of oil. I think one is plenty.

These were good but a little bland. I think by switching to 2 cans it would increase the flavor. A half teaspoon of seasoning salt might not hurt. Maybe a different kind of olive oil like Spanish extra virgin olive oil from websites similar to might inject a different flavor to them as well.

While it’s good to try and remove the peels I don’t think getting 100 percent of them is necessary.

You could modify the recipe and season however you like… but in my opinion, bold flavors are the way to go. My friend used cumin, chili powder, and lime juice. They were awesome!

One other way to go would be sweet. I’m looking forward to trying it with a mixture of pure maple syrup and cinnamon.

Have you ever roasted chickpeas? What tips do you have?

Roasted Chickpeas before and after
Roasted Chickpeas: Before & After
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4 thoughts on “Kitchen Experiment: Roasted Ranch Chickpeas”

  1. Thanks for the heads up! I’m going to do two things. make these. and look at your other recipes!

    why would 2 cans of beans be less bland than 1? #isThisThatNewMathEveryoneIsTalkingAbout?

    1. Let me know what you think, Brian. Lol about the math. I was thinking that using 2 cans instead of 3 would give a higher concentration of the spices. Hope you find some other recipes you like.

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