roasting season is here!

Ranch roasted chickpeas on

Remember when everyone was obsessed with kale chips? They’re delicious, but people have moved past them and their incredible price tag. These roasted chickpeas have slowly been popping up over the past year or so and now they’re popping up on the shelves at grocery stores. Chickpea snacks are protein packed, easily portable, and a perfect afternoon snack.


Except they’re really expensive in stores! You guys, why are people paying $4.99 for 8 ounce bags of chickpea snacks when canned chickpeas are $0.89 for twice as much? That’s just plain crazy!


Roast your own chickpeas, people!  Not only is it cheaper, but you get to make them whatever flavor you want. Just salt? Sure! Cajun seasoning? Absolutely! Ranch? They’re easier than you think and so tasty. These little beans get so crispy in just a short time in the oven. You’ll be surprised at how addicting they are.

ranch roasted chickpeas
printer-friendly version
makes 2 cups

1 15-ounce can chickpeas
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1 teaspoon olive oil

Preheat the oven to 450 degrees. Rinse and drain the chickpeas, ensuring to shake off as much water as possible. Pick through the chickpeas and remove as many hulls (skins) from them as possible. Line a mixing bowl with a paper towel and add the chickpeas to the bowl. Roll the chickpeas around in the bowl to absorb as much water off of them as possible. Remove the paper towel from the bowl and drizzle the olive oil over the chickpeas. Sprinkle the remaining ingredients over the chickpeas and gently stir them to evenly coat. Spread them on a lined (silpat or parchment) baking sheet and bake for 25-30 minutes until crisp all the way through. Let cool completely before snacking.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in appetizer, meatless monday, random, vegan, vegetarian and tagged , , , , , , , , . Bookmark the permalink.

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