Nashville Hot Ranch Chickpeas (High Protein)

Nashville hot chickpeas in a red bowl with bread and a pickle.

4.80 from 5 ratings

Nashville Hot Ranch Chickpeas (High Protein)

With the perfect contrast of sweet and spicy, these Nashville hot ranch chickpeas are a quick and high-protein vegetarian staple!

Prep Time5

Cook Time10

Total Time15

Course: Main Dishes

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Lactose, Low Salt, Vegetarian

Keyword: spicy chickpeas

Servings: servings

Author: Sarah Bond

Ingredients

2 cups cottage cheese 450 g
½ cup milk 120 mL
1 Tbsp cayenne pepper reduce this to 1 tsp if you're worried about the spiciness–this dish is HOT!
1 Tbsp brown sugar
1 Tbsp ranch seasoning mix
2 tsp smoked paprika
2 tsp chili powder
2 tsp garlic powder
¼ tsp salt
2 15-oz cans chickpeas drained, 425 g cans

Instructions

Prep: Add all ingredients except chickpeas to a food processor.
Blend: Blitz until smooth and creamy.
Cook: Pour mixture into a large saute pan or medium pot. Add drained chickpeas and gently warm over low heat. Cook uncovered for about 10 minutes, stirring often, until hot.
Serve: Serve warm with pickles and white bread. It's also great on a sandwich with crunchy slaw!

Video

Notes

Storage: These will last for up to 4 days in the fridge in an airtight container. Reheat in the microwave or on the stovetop.

If it's too spicy: If you are nervous about how hot this recipe is, start with half the amount of cayenne and chili powder.

If your sauce is grainy: This can happen if the cottage cheese isn't blended long enough. Keep blending or heat the cottage cheese up a bit before blending (in the microwave is fine). If you've already blended it, you can add a splash more milk to help too. As the sauce heats up, most of that graininess should melt away.

Nutrition