Fuel Your Day: Quick & Delicious High Protein Vegan Snacks

👩‍🍳 Instructions

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   For Spicy Roasted Chickpea Crunchies:
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   1. Preheat your oven to 400°F (200°C). Thoroughly dry the rinsed chickpeas by spreading them on a clean kitchen towel and gently rubbing. Ensure all moisture is removed.
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   2. Transfer the dried chickpeas to a baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Sprinkle with 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, and ¼ teaspoon sea salt. Toss again until well-coated.
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   3. Spread the seasoned chickpeas in a single layer on the baking sheet. Roast for 20-30 minutes, stirring halfway through, until they are golden brown and crispy. Watch closely towards the end to prevent burning.
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   4. Allow the roasted chickpeas to cool completely on the baking sheet to achieve maximum crunchiness. Store in an airtight container at room temperature for up to 5 days.
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   For Creamy Edamame Dip:
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   1. In a food processor, combine 1 ½ cups shelled edamame, ¼ cup tahini, 2 tablespoons fresh lemon juice, 1 minced clove garlic, 2 tablespoons water, and ¼ teaspoon cumin.
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   2. Process until the mixture is completely smooth and creamy, stopping to scrape down the sides of the bowl as needed. If the dip is too thick, add additional water, one tablespoon at a time, until your desired consistency is reached.
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    3. Season the dip with salt and black pepper to taste. Transfer to a serving bowl.
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    4. Serve the creamy edamame dip immediately with a variety of fresh veggie sticks like carrot, cucumber, bell pepper, and celery. The dip can be stored in an airtight container in the refrigerator for up to 4-5 days.