Starting today, Vegan Yack Attack will feature several fantastic guest bloggers throughout January and into February. Kicking things off is Amanda from Pickles & Honey. Her blog is full of inviting recipes, beautiful photography, and the occasional appearance by her adorable dogs, Honey and Barley. Though I haven’t met her in person, Amanda’s warm personality and talent shine through her posts. Try her Cool Ranch Roasted Chickpeas and then visit her blog to see more.

I’m thrilled to be guest posting for Jackie. I started following Vegan Yack Attack shortly after launching my own blog two years ago, and I’ve long admired Jackie’s approachable, flavorful recipes and her sense of humor.

This recipe started as a happy kitchen accident a few summers ago. That year I finally used our porch to try a small herb garden. I’m not great at keeping indoor plants alive (case in point: the sad basil on my windowsill), but mint proved nearly indestructible. I ended up with more parsley, chives, and mint than I could use.

Tip: If you want a forgiving starter herb, grow mint. It tolerates neglect, spreads easily, and is great for drinks like mojitos.

With a surplus of herbs on hand, I blended parsley, chives, garlic, onion, and nutritional yeast with chickpeas for what became one of my favorite recipes: Cool Ranch Hummus. This time I took the same flavor profile and turned it into Cool Ranch Roasted Chickpeas — a crispy, savory snack that satisfies cravings without the additives found in processed chips.

These roasted chickpeas capture the tangy, herby notes of classic Cool Ranch seasoning in a healthier form. I confess I ate half the batch straight from the baking sheet while they cooled, then made another batch later that week. Chickpeas are endlessly versatile and make a fantastic snack.

The combination of nutritional yeast, apple cider vinegar, garlic and onion powders, dill, fresh chives, and parsley transforms simple chickpeas into a crunchy snack with bright, savory flavor. You can use canned chickpeas for convenience, but I prefer dried chickpeas for a firmer texture and better taste. Soak dried chickpeas overnight, then simmer until tender — usually about 45 minutes. If you use canned, just rinse and dry them well before seasoning and baking.

Cool Ranch Roasted Chickpeas

This recipe channels the flavors of Cool Ranch chips into a healthier, homemade snack. It’s a great way to use leftover fresh herbs and makes a crunchy, satisfying treat for movie nights or snack time.

Prep Time
5 minutes

Cook Time
35 minutes

Total Time
40 minutes

Ingredients

• 3 cups cooked chickpeas
• 2 tablespoons nutritional yeast
• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon fine sea salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried dill
• 2 tablespoons fresh chives, thinly sliced
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F (175°C).
2. Drain and rinse the chickpeas, then place them in a large bowl.
3. Add nutritional yeast, olive oil, apple cider vinegar, salt, garlic powder, onion powder, and dried dill. Toss until the chickpeas are evenly coated.
4. Line a baking sheet with parchment paper and spread the chickpeas into an even layer.
5. Bake for 30–35 minutes, stirring once after about 20 minutes, until crunchy and golden.
6. Allow to cool slightly, then sprinkle with fresh chives and parsley. Serve warm or at room temperature.

Notes

I prefer dried chickpeas to canned for better texture and flavor. To prepare dried chickpeas, rinse them and soak in plenty of water overnight in the refrigerator. Drain and rinse, then cover with fresh water in a pot, bring to a boil, reduce to a simmer, and cook until tender—usually around 45 minutes.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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Amanda writes about vegan food and lifestyle. She recently left a traditional 9–5, moved between Boston and San Francisco, and now focuses on writing about healthy food with a sweet tooth for dessert. This spring she is pursuing a Culinary Nutrition Expert Certification. Amanda lives in the city with her husband and photographer Aaron, and their two puggles, Honey and Barley.