Description
30-Minute Roasted Ranch Chickpeas are a great snack! A wonderful addition to salads, wraps, and flatbread and it is gluten-free.
Ingredients
- 2 cans (15 Oz. Size) Chickpeas
- 2 Tablespoons Olive Oil
- ½ teaspoons Kosher Salt
- 1 Tablespoon Ranch Dressing Mix
- FOR THE RANCH DRESSING MIX:
- ½ cups Buttermilk Powder
- 2 Tablespoons Dried Parsley
- 1 Tablespoon Dried Chives
- 2 teaspoons Garlic Powder
- 1-½ teaspoon Onion Powder
- 1 teaspoon Dried Dill Weed
- 1 teaspoon Kosher Salt
- ½ teaspoons Black Pepper
Preparation
Preheat oven to 400℉.
Rinse chickpeas and drain under cold running water. Dry chickpeas. Use 2 paper towels and grab a handful at a time and rub together. After hand drying, I placed them all on a baking sheet and patted them dry with another paper towel. You want them pretty dry.
Drizzle olive oil over top and distribute it evenly with a rubber spatula. Sprinkle kosher salt over chickpeas. Bake at 400℉ for 20–30 minutes until golden brown. Shake pan every 10 minutes while in the oven. You may notice chickpeas have a nice crunch to them while still warm and become amazingly chewy as they cool.
While chickpeas are in oven, combine all ingredients for ranch dressing mix in medium bowl and whisk together until combined.
Sprinkle 1 tablespoon ranch dressing mix over chickpeas evenly and stir.
