• 1 (19 ounce) can chickpeas
  • 1 teaspoon extra virgin olive oil
  • 1-2 teaspoons dry ranch dressing

A healthy snack with crunch

Tales of the Dinner Belle

By Brenda Stanley

Its early afternoon and you’re already hungry. You don’t want an unhealthy snack, but you also don’t want to munch on celery sticks. My crunchy chickpeas will save the day. They are savory and have a satisfying crunch similar to corn nuts, however, this snack is full of protein and fiber. You can make them in less than thirty minutes and when kept in an airtight container, they will last for days. They are delicious and will help tide you over until dinner.

Belle’s Crunchy Chickpeas

1 (19 ounce) can chickpeas

1 teaspoon extra virgin olive oil

1-2 teaspoons dry ranch dressing

Drain and rinse the chickpeas and then dry with paper towels.  Spread them evenly on a rimmed baking sheet lined with parchment paper.  Bake at 450 degrees for 15 minutes.  Shake the pan to move them around. Bake another 10-15 minutes or until golden brown (watch them closely so they don’t burn).  Remove from oven and cool slightly.  In a bowl, mix together the oil and dry dressing. Pour in the chickpeas and toss to coat.  Sprinkle with a small amount of salt (if desired) and toss again.