Roasted Ranch Chickpea Poppers





Introduction: Roasted Ranch Chickpea Poppers

You know those little corn nuts that you can get in the gas station?

Yup. This is the do-it-at-home version with a little bit of a twist. 

Chickpeas are also called garbanzo beans. They commonly known for their use as the foundation of traditional hummus. Packed with protein, this snack will keep you full for hours. They store well in an airtight container. I like to pack them up in a little baggies and take them on the go. 

The taste is nutty and perfectly seasoned. The texture is crunchy, just like corn nuts. 

You will need:
  • 2 cans of chickpeas or 2 cups of dry chickpeas
  • 1/4 c. olive oil
  • 1 TABLEspoon garlic powder
  • 1 TABLEspoon onion powder
  • 1 teaspoon mustard powder
  • 1 teaspoon dill weed
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper

Step 1: Soak the Chickpeas Overnight

If you choose to go the frugal route by using dry beans, follow these steps the night before you wish to make Roasted Ranch Chickpea Poppers. Otherwise, just skip these instructions and use canned beans. 
  1. Buy chickpeas. At my local farmers market, I paid $1.70 for this bucket. Grocery stores will sell a 1 lb bag for $0.99 usually. 
  2. Measure out chickpeas into large bowl. These babies will expand! 
  3. Rinse the chickpeas by filling the bowl up with water, swirling with a spoon and pouring out most of the water. Repeat a few times. 
  4. Fill with water one last time and go to sleep. Continue recipe in the morning. 
  5. In the morning, use a strainer to strain the water out!
**If you don't want to wait over night, there is a method of "quick soaking" that takes less than two hours.** 

Step 2: Preheat Oven and Grease Baking Sheet

Preheat oven to 400 F. 

Grease a rimmed baking sheet with oil. 

Step 3: Ranch-ifying the Chickpeas

Mix olive oil and spices together in a bowl large enough for the chickpeas. 

(for your convenience)
  • 1/4 c. olive oil
  • 1 TABLEspoon garlic powder
  • 1 TABLEspoon onion powder
  • 1 teaspoon mustard powder
  • 1 teaspoon dill weed
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper

Add the chickpeas, and stir well to evenly coat. 

Step 4: Spread Out Chickpeas Onto Baking Sheet

Just lay 'em out.

Bake for 40-50 minutes. Take them out about halfway through and stir them. The less you have on your baking sheet, the less time they will need. If they don't look crispy enough, add an additional 10 minutes. 

Step 5: Try Not to Explode From Too Much Yumminess!

This is a perfect party dish!



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Sounds tasty.

My stomach just growled at the site of these! Wowwwwwwwww. 

I am really hungry now! Thanks for sharing this! Do you have a good recipe for humus? I love that stuff!

3 replies

My boyfriend makes the best hummus I've ever had. If I can coax the recipe out of him, I'll make an instructable teaching it. Or maybe next time he makes it, I'll just sneak some pictures :)

That would be awesome! Thanks. Please send me a pm so I will be sure not to miss it! Sunshiine

Mine are in the oven right now!! And it smells wonderful! :)

1 reply

I hope you enjoyed them! :)

I didn't have the full lot of spices, but followed the basic recipe...they're quite hard, but so tasty...

2 replies

That's great! If you don't prefer them as crunchy, try cooking them for less time :) Otherwise, keep it up? What spices did you use? I'd love to try something new myself

That's great advice!

hmm.. i should try this