Starting today, Vegan Yack Attack welcomes a series of fantastic guest bloggers through January and into February. First up is Amanda from Pickles & Honey, who shares a simple, crave-worthy snack: Cool Ranch Roasted Chickpeas. Amanda’s blog is full of attractive, approachable recipes and lovely photography, and her posts often include photos of her two adorable puggles, Honey and Barley. Though I haven’t met Amanda in person, her writing comes across as warm, talented, and genuinely fun. Try these Cool Ranch Roasted Chickpeas and then be sure to explore her other recipes.

I’m delighted to guest post for Jackie and to share one of my all-time favorite snack recipes. I started reading Vegan Yack Attack shortly after launching my own blog a couple of years ago. Jackie’s recipes are consistently beautiful, flavorful, and easy to make at home, and she pairs them with a great sense of humor. That mix of accessibility and personality is exactly what drew me in.

This recipe began as a happy kitchen accident one summer when my porch herb pots produced more parsley, chives, and—most of all—mint than I expected. I tend to struggle with indoor plants, but mint is unbelievably resilient; it bounces back even with minimal care. If you need an easy herb to start with, mint is forgiving and versatile. Besides using it in recipes, it’s great in cold drinks like mojitos.

That summer I roughly combined parsley, chives, garlic, onion, and nutritional yeast in my food processor with chickpeas and created what became my Cool Ranch Hummus. The same flavor profile inspired these roasted chickpeas, which capture the tangy, herby “cool ranch” notes without the artificial additives found in snack chips.

These roasted chickpeas are crisp, flavorful, and much more satisfying than packaged chips. The combination of nutritional yeast, apple cider vinegar, and herbs gives them a tangy, savory edge while the olive oil helps them crisp in the oven. They make an excellent snack, a crunchy salad topper, or a party nibble that still feels healthful.

I often eat a big handful straight from the baking sheet while they cool, then make another batch within days. Chickpeas are wonderfully versatile: they carry flavors well, provide satisfying texture, and are a budget-friendly pantry staple. Whether you use canned chickpeas for convenience or cook dried beans for better texture and savings, roasted chickpeas are an easy win.

Amanda is a vegan food and lifestyle blogger who recently left a corporate job to pursue writing about healthy food, with a particular weakness for desserts. She has moved between cities and now focuses on creating approachable recipes and sharing tips for home cooks. Amanda lives with her husband Aaron, who photographs for Pickles & Honey, and their two lively puggles, Honey and Barley. Follow her blog to find more recipes, photography, and everyday kitchen experiments.