Food Network Magazine - (03)March 2020

Smart Snacks

Crispy Greek Chickpeas

Drain two 15-ounce cans chickpeas; pat dry. Toss

with 2 tablespoons olive oil and 1 teaspoon kosher

salt. Spread on 2 baking sheets and roast at 400 ̊

until crispy, about 40 minutes. Heat 1½ tablespoons

olive oil with the zest of 1 lemon and ½ teaspoon

dried oregano in a skillet over low heat, 1 minute.

Toss with the chickpeas; season with salt.

Vegan Ranch Popcorn

Mix ¼ cup nutritional yeast with 1½ teaspoons

dried dill, 1 teaspoon kosher salt and ½ teaspoon each

garlic powder, onion powder and pepper. Heat

2 tablespoons olive oil in a large pot over medium

heat with 3 popcorn kernels. When they pop, add

½ cup popcorn kernels, partially cover and cook,

shaking the pot occasionally, until the popping

subsides. Toss the popcorn with 3 more tablespoons

olive oil and the seasoning mixture.

French Onion Cottage Cheese Dip

Sauté 1 chopped onion and 2 sliced garlic cloves in

1 tablespoon olive oil in a skillet over medium heat

until golden, 12 to 15 minutes; season with salt and

pepper and let cool. Puree 1⅓ cups 4% cottage cheese

in a food processor until smooth; add the onion

mixture, 1 chopped scallion and 1 teaspoon white wine

vinegar and pulse; season with salt and pepper. Serve

with pita chips.

•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

...........................................................................

FOOD NETWORK MAGAZINE • MARCH 2020