When people name healthy snacks, the list is usually pretty predictable: Baby carrots, apples, nonfat Greek yogurt, mixed nuts, granola, celery with peanut butter, popcorn (light on the butter). Those are great, but after you’ve had them week after week, year after year, it’s hard to muster up excitement for more of the same.
Sometimes you need to shake up your routine and make something entirely different, like these ranch-roasted chickpeas. Roasting chickpeas (or garbanzo beans; they’re the same thing) is surprisingly simple, and it completely transforms the way they taste. They go from spongy, pinto-like beans to a semi-crispy snack that will remind you of boiled peanuts. If you’ve tried boiled peanuts, that is (and you should, because they’re surprisingly good).
Tossing them in Ranch seasoning basically turns them into a healthier version of Corn Nuts, only you’re less likely to chip a tooth on them. In fact, ranch seasoning is pretty similar to the ones used in Sour Cream & Onion-flavored potato chips, so this is a good way to stave off a wicked craving to down an entire bag of Lay’s.
One thing worth noting: Your fingers may get a little greasy snacking on these, just because of the liquid the chickpeas sweat out while roasting…and the fact that they’re tossed in oil. You could try using less oil and roasting them a little longer for a drier, crispier chickpea, if you’d like.
Honestly, this recipe couldn’t be easier: You just rinse the beans, toss them in seasoning, and let the oven take care of the rest. If you’re feeling ultra-organized, you could make a double batch and divide handfuls into a bunch of Ziploc bags — instant on-the-go snacks to help you avoid the vending machine mid-afternoon.
Once you’ve tried ranch-roasted chickpeas, you’ve got to try our Ranch Broccoli and Cauliflower.
- 1 can chickpeas (AKA garbanzo beans, 15 ounces)
- 1 1/2 tbsp canola or vegetable oil
- 2/3 packet ranch seasoning mix
- Preheat the oven to 400 degrees F. As it heats, drain the chickpeas of any excess juices, rinse them with water, and pat them dry with a paper towel.
- Toss the chickpeas with canola oil and ranch seasoning mix. Spread in an even layer on a parchment-lined baking sheet and cook for 18-20 minutes, or until the chickpeas have turned lightly golden (there may be some brown spots).