Dinner

Nashville Hot Ranch Chickpeas Recipe

ByMaya Quinn February 24, 2026February 24, 2026

Introduction

Nashville Hot Ranch Chickpeas bring a fiery twist to a classic comfort food with a creamy, spicy ranch sauce coating tender chickpeas. This dish is perfect for those who love bold flavors and crave a satisfying, protein-packed meal.

A sandwich open-faced on a white plate with red floral designs, resting on a white marbled texture with a red and white checkered cloth visible in the background. The sandwich has a bottom layer of soft, golden-brown sandwich bun. On top, there is a thick layer of creamy, orange sauce coated chickpeas, with a drizzle of white sauce across them. On the right side of the chickpea layer, there are two green pickle slices skewered with a thin wooden stick. A silver fork with ornate engraving lies diagonally on the plate next to the sandwich. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cottage cheese (450 g)
½ cup milk (120 mL)
1 Tbsp cayenne pepper (reduce to 1 tsp for less heat)
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 each)

Instructions

Step 1: Add all ingredients except the chickpeas to a food processor.
Step 2: Blend the mixture until it becomes smooth and creamy.
Step 3: Pour the sauce into a large sauté pan or medium pot. Add the drained chickpeas and warm gently over low heat.
Step 4: Cook uncovered for about 10 minutes, stirring often, until the chickpeas are heated through.
Step 5: Serve warm with pickles and white bread or use as a spicy filling for sandwiches with crunchy slaw.

Tips & Variations

If you prefer less heat, reduce the cayenne pepper to 1 teaspoon to make the dish milder.
Try adding chopped fresh herbs like cilantro or parsley for a fresh contrast.
For a vegan version, substitute cottage cheese and milk with plant-based alternatives.
Serve over rice or roasted vegetables to stretch the meal further.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally to prevent sticking.

How to Serve

A close-up image shows a silver spoon lifted above a white bowl filled with a creamy, thick orange sauce mixed with small, round golden chickpeas. The sauce has a smooth texture with visible tiny spices, and the chickpeas are fully coated, giving the spoonful a rich and hearty look. The background is blurred with green leaves and some kitchen items, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish less spicy?

Yes, simply reduce the cayenne pepper to 1 teaspoon or omit it altogether for a milder flavor.

Can I use dry chickpeas instead of canned?

You can use dry chickpeas, but be sure to soak and cook them fully before adding to the sauce since canned chickpeas are already cooked and ready to use.