Description
This crispy ranch roasted chickpea recipe is the perfect 10-minute, high-protein vegan snack. Loaded with 6g protein and 5g fiber per serving, they’re crunchy, clean, and meal-prep friendly.
Ingredients
Scale
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1 (15 oz) can no-salt-added chickpeas, rinsed and thoroughly dried
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1½ tbsp avocado oil
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1 tsp dried chives
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1 tsp dried dill
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1 tsp dried tarragon (or parsley)
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½ tsp garlic powder
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½ tsp onion powder
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¼ tsp salt
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¼ tsp ground black pepper
Instructions
- Pat chickpeas dry with paper towels. Remove loose skins for crispier results.
- Toss chickpeas in a bowl with avocado oil and all seasonings.
- Air Fryer: Cook at 390°F for 10–12 minutes, shaking halfway.
- Stovetop: Toast chickpeas in a dry skillet over medium heat for 10–12 minutes, stirring often, until golden.
- Let cool 5–10 minutes for extra crunch.
Notes
- Let them cool before storing to maintain crispness.
- Store in an airtight container at room temp for 2–3 days.
- Great as a snack or crunchy salad topper.
- Prep Time: 5 min
- Cook Time: 10 min
- Category: Snack
- Method: Air Fryer / Stovetop
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: ¼ cup
- Calories: ~150
- Sugar: ~3g
- Sodium: ~138mg
- Fat: ~7g
- Saturated Fat: ~0.7g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~18g
- Fiber: ~5g
- Protein: ~6g
- Cholesterol: 0mg
Keywords: high protein vegan snack, crispy chickpeas, 10-minute snack, fiber-rich vegan food