Substitute almond butter with peanut or sunflower seed butter. Store all snacks in airtight containers in the fridge for up to 5 days. Freeze chickpea balls for up to 1 month. Serve hummus with pita, crackers, or fresh veggie sticks.
How to Make Vegan Snacks
Learn how to make vegan snacks that are quick, addictive, and packed with flavor. These easy, plant-based recipes are perfect for meal prep, cravings, or a healthy midday bite.
Ingredients
- 1 can 15 oz chickpeas, rinsed and drained
- 3 tbsp almond butter
- 2 tbsp maple syrup
- 1/4 cup rolled oats
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups shelled edamame thawed
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt to taste
- 1 cup mashed cooked sweet potato
- 1 can chickpeas drained
- 2 tbsp tahini
- 1 garlic clove
- 1 tbsp lemon juice
- 1/2 tsp cumin
- Water as needed
Instructions
- Add chickpeas, almond butter, syrup, oats, vanilla, and salt to a food processor and blend until sticky; roll into balls and chill.
- Toss edamame with oil, garlic, paprika, and salt, then roast at 400°F (200°C) for 25 minutes until crisp.
- Blend sweet potato, chickpeas, tahini, garlic, lemon, cumin, and salt into a smooth hummus, thinning with water as needed.