Crispy Ranch Chickpeas with Pumpkin Seeds
Crunchy air-fried chickpeas coated in tangy ranch seasoning and topped with roasted pumpkin seeds — ready in under 15 minutes. Perfect grab-and-go snack that's protein-packed and dangerously addictive.
- Total time
- 12 min
- Servings
- 2
- Calories
- 245
- Protein
- 9g
Ingredients
- 1.5 cans (15 oz each) canned chickpeas, drained and patted dry
- 1.5 tbsp olive oil
- 2 tbsp ranch seasoning mix
- ¼ cup pumpkin seeds, raw
- ½ lemon lemon (juiced)
Instructions
- 1
Pat chickpeas completely dry with a paper towel — moisture is the enemy of crispiness.
- 2
Toss chickpeas with olive oil, then coat with ranch seasoning until every piece is covered.
- 3
Spread in air fryer basket in a single layer. Cook at 380°F for 10 minutes, shaking halfway.
- 4
Meanwhile, toast pumpkin seeds in a dry skillet over medium heat for 2 minutes until fragrant.
- 5
Toss hot chickpeas with lemon juice. Top with toasted pumpkin seeds and serve immediately.
Tools you’ll need
- air fryer
- paper towels
- medium bowl
- medium skillet
- serving bowl or plate
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