I like snacks that are easy to make, healthy, filling, and will keep for at least a few days. I usually manage to eat all of these in just a couple of days, but other than that they check all the boxes. Plus they’re tasty.
Roasted chickpeas are dead easy to make – toss them in whatever flavour/sauce you like, and roast until dry and crispy. Then you can munch away. The past few weeks have been pretty hectic, so on weeks like these I like to make a few things on the weekend to bring for lunches and snacks to work during the week, and it helps me to continue to eat relatively healthily and not get hungry on long days.
1 can of chickpeas (garbanzo beans), or about 2 cups of home cooked beans
2 tbsp olive oil
1-2 tbsp Sriracha (depending on if you like things spicy or not)
To make these, just rinse a big can of garbanzo beans (or use homemade, to be even healthier and thriftier) and dump them on a baking tray. Toss them in the olive oil and Sriracha, and bake at 350 for 30-40 minutes, depending on your oven. They should be crispy and dry, but not burnt.
Then, try to wait until they’re cool before you eat them by the handful.
Oh, and look who showed up to play with my cords while I photographed these:
So, there you go. Another easy vegan snack that’s healthy, filling, and easy to make. And now I’ll go back to my hectic week and try to tire out the puppy before bed. So far I’ve found that the most effective way is to let her chase me around the furniture like an obstacle course, but it’s less than ideal when I’m also tired…
- 1 can of chickpeas (garbanzo beans), or about 2 cups of home cooked beans
- 2 tbsp olive oil
- 1-2 tbsp Sriracha (depending on if you like things spicy or not)
- Drain and rinse the chickpeas. On a baking sheet, toss them with the Sriracha and olive oil.
- Bake at 350 for 30-40 minutes, depending on your oven. They should be dry and crispy but not burnt. If they're soft they'll still taste good, but the texture won't be nearly as satisfying.