Cool Ranch Roasted Chickpeas

Cool Ranch Roasted Chickpeas

Do you remember cool ranch Doritos? The flavors in this roasted chickpea recipe magically combine to create a much healthier, but equally crave-worthy version of those chips. It's also a great way to use those random bits of leftover fresh herbs in your fridge.
Course Snack
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Author Amanda Maguire


  • 3 cups cooked chickpeas
  • 2 tablespoons nutritional yeast
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoons apple cider vinegar
  • 1 teaspoon fine sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill
  • 2 tablespoons fresh chives thinly sliced
  • 1 tablespoon fresh parsley chopped


  • Pre-heat the oven to 350 degrees F.
  • Drain and rinse the chickpeas and place them in a large bowl.
  • Add the nutritional yeast, olive oil, apple cider vinegar, salt, garlic powder, onion powder, and dried dill to the chickpeas and toss to combine, making sure the chickpeas are evenly coated.
  • Line a baking sheet with parchment paper.
  • Transfer the chickpeas to the prepared baking sheet and spread them into an even layer.
  • Bake for 30-35 minutes, stirring once after 20 minutes.
  • Allow to cool slightly, sprinkle with fresh chives and parsley, and enjoy!


I much prefer to use dried chickpeas over canned. The flavor and texture are a million times better, they’re significantly cheaper, and the prep work is minimal. Simply rinse your dried chickpeas the day before you plan to use them, put them in a container filled with water (completely submerge them in water – they’ll absorb a lot), and allow them to soak in the fridge overnight. Then, before you use them, drain the water and rinse the chickpeas. Place the chickpeas into a pot, cover them with fresh water, and bring them to a boil over high heat. Reduce the heat to low and allow to simmer until cooked (this usually takes me about 45 minutes).