Preheat oven to 425 degrees F.

Rinse and drain chickpeas with warm water.

Spread chickpeas on a towel and rub gently to dry. Discard any outer skins that come off the chickpeas during this process.

In a large bowl, combine chickpeas, broccoli florets, olive oil and Ranch seasoning packet.

Spread broccoli and chickpeas in single layer on large baking sheet.

Bake for 18-20 minutes until broccoli edges are starting to brown and crisp.