A Ready-to-Eat (RTE) spiced Bengal gram snack (Chana Nibble) with 50.33±0.15% moisture, 17.92±1.12% protein, 9.36±0.56% crude fat, 20.39±1.12% carbohydrate, 2.27±0.05% ash, 16.54±1.25% total dietary fibers was developed. The effect of different heat treatments & preservatives on the RTE Bengal gram snack was evaluated with a view to stabilize the product at ambient storage conditions for more than three months. The process of Chana Nibble was based on soaking, cooking, and seasoning followed by in-pack preservation techniques. The product scored superior acceptability (8.3±0.1) on 9 point hedonic scale. Different heat treatments applied to the product packed in PP pouches (75 µ thickness) were able to increase shelf life from 2 days to 115 days with respect to microbial spoilage at ambient temperature. Thermal treatment with steam under pressure at 121±0.1°C for 15 minutes was able to not only prevent microbial spoilage but also to impart shelf stability to the product for more than 12-14 weeks whereas thermal treatment with boiling water was able to stabilize product for 7 days and heat treatment by heating the product in cabinet dryer at 90°C for 120 minutes remained stable for 12 weeks with respect to microbial spoilage.