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Serves 2


  • 1 can chickpeas {15.5 oz.)
  • 1 tablespoons dry buttermilk
  • 2 teaspoons dried parsley
  • 2 teaspoons onion powder
  • 1 teaspoon dried chives
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried dill
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Nonstick cooking spray


  1. Dry the chickpeas by spreading them out on a sheet pan lined with layers of paper towels. Pat dry with another layer of paper towels on top and then allow to air dry for 5 minutes).
  2. In a small bowl, make ranch seasoning blend by combining the buttermilk powder, parsley, onion powder, chives, garlic powder, dill, salty and pepper and set aside.
  3. Spray the basket of the air fryer with cooking spray. Spread the dry chickpeas in the basket and cook at 400 degrees for 5 minutes.
  4. Toss the chickpeas, spray them with cooking spray, and cook for another 15 minutes, tossing every 5 minutes, until brown and crisp.
  5. Toss the cooked chickpeas with 1-2 tablespoons of ranch seasoning blend and enjoy immediately.
  6. Store leftover chickpeas in a sealed container at room temperature for up to 1 week. Store any leftover ranch seasoning in a sealed container to use with another batch of chickpeas.


Calories 201/serving
Total Fat – 4 g
Carbohydrates 32 g
Protein 11 g

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