Cool Ranch Roasted Chickpeas
The recipe I’m sharing today began as a sort of happy kitchen accident a couple of summers ago, when I decided I would finally take advantage of our porch and attempt to grow my own little herb garden. I am notoriously bad at growing plants indoors (hence the sad, wilting basil sitting on my windowsill right now), but I had a stroke of luck that summer and ended up with more parsley, chives, and mint—so much mint—than I knew what to do with.
Sidenote: If you’re looking to build your gardening confidence, grow mint. Seriously, even if you forget to water it for weeks at a time (guilty!), it will not die. Also, mojitos.
Mint aside, I tossed the parsley and chives, along with garlic, onion, and the ever-present nutritional yeast into my food processor with some chickpeas to make what is still one of my most favorite recipes ever: Cool Ranch Hummus. Do you remember those Cool Ranch Doritos? Scary ingredients, no nutritional value, but highly addictive. Instead of hummus this time, I went with roasted chickpeas.
Crispy, crunchy, and so much more satisfying than Doritos.
The flavors in this roasted chickpea recipe magically combine to create a much healthier, but equally crave-worthy version of those chips. I probably ate half of them while they were still cooling on the baking sheet, and then I made another batch that same week.
Chickpeas are the best!
Cool Ranch Roasted Chickpeas
Cool Ranch Roasted Chickpeas
Serves: 3 cups
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
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.
Cuisine: Gluten Free, Vegan Servings: 3 cups
Prep Time: 5 mins Cook Time: 30 mins Total Time: 35 mins
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.
Instructions
- 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!
Notes [1]
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 an hour).
Copyright © 2023 Amanda Maguire for Pickles & Honey
