2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 to 1 1/2 teaspoons kosher salt
2 tablespoons of hidden valley ranch powder
Heat the oven to 400°F.
Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
Dry the chickpeas. Pat the chickpeas very dry with a paper towel. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on a baking sheet. Drizzle with the oil and sprinkle with the salt. Stir to make sure the chickpeas are evenly coated.
Roast the chickpeas for 20 to 30 minutes. Roast, stirring the chickpeas or shaking the pan every 10 minutes.
Toss the chickpeas with the ranch powder and stir to coat evenly.
Stay safe. Stay Well. Stay healthy.
Kate and the Kids