18 Healthy Snacks That Totally Satisfy

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 1 1/2 tablespoons olive oil with the zest of 1 lemon and 1/2 teaspoon dried oregano in a skillet over low heat, 1 minute. Toss with the chickpeas; season with salt.

Photo: Ralph Smith

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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 1 1/2 tablespoons olive oil with the zest of 1 lemon and 1/2 teaspoon dried oregano in a skillet over low heat, 1 minute. Toss with the chickpeas; season with salt.

Saute 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 1 1/3 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.

Photo: Ralph Smith

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French Onion Cottage Cheese Dip

Saute 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 1 1/3 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.

Mix 1/4 cup nutritional yeast with 1 1/2 teaspoons dried dill, 1 teaspoon kosher salt and 1/2 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 1/2 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.

Photo: Ralph Smith

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Vegan Ranch Popcorn

Mix 1/4 cup nutritional yeast with 1 1/2 teaspoons dried dill, 1 teaspoon kosher salt and 1/2 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 1/2 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.

Mix 2 tablespoons each rice vinegar and soy sauce, 1 tablespoon honey and 1 teaspoon toasted sesame oil in a shallow dish. Add 4 Persian cucumbers (quartered lengthwise) and a pinch of red pepper flakes. Toss well and refrigerate 30 minutes. Drain and sprinkle with salt.

Photo: Ralph Smith

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Soy-Sesame Quick Pickles

Mix 2 tablespoons each rice vinegar and soy sauce, 1 tablespoon honey and 1 teaspoon toasted sesame oil in a shallow dish. Add 4 Persian cucumbers (quartered lengthwise) and a pinch of red pepper flakes. Toss well and refrigerate 30 minutes. Drain and sprinkle with salt.

Spread 2 cups rolled oats on a baking sheet; bake at 350˚ until lightly toasted, about 15 minutes. Transfer to a food processor and pulse with 2 cups unsweetened flaked coconut until coarsely ground. Add 1 cup almond butter, 1/2 cup bittersweet chocolate chips, 1/4 cup honey, 1 tablespoon each chia seeds and flaxseeds, 3/4 teaspoon vanilla and 1/2 teaspoon kosher salt. Pulse until the mixture comes together. Roll tablespoonfuls into balls. Chill until firm, at least 2 hours.

Photo: Ralph Smith

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Oat-Coconut Power Balls

Spread 2 cups rolled oats on a baking sheet; bake at 350˚ until lightly toasted, about 15 minutes. Transfer to a food processor and pulse with 2 cups unsweetened flaked coconut until coarsely ground. Add 1 cup almond butter, 1/2 cup bittersweet chocolate chips, 1/4 cup honey, 1 tablespoon each chia seeds and flaxseeds, 3/4 teaspoon vanilla and 1/2 teaspoon kosher salt. Pulse until the mixture comes together. Roll tablespoonfuls into balls. Chill until firm, at least 2 hours.

Mix 4 chopped hard-boiled eggs with 4 teaspoons yellow mustard, 1 tablespoon mayonnaise, 1 teaspoon olive oil and a pinch of ground turmeric; season with salt and pepper. Spoon into celery sticks.

Photo: Ralph Smith

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Turmeric Egg Salad Celery Boats

Mix 4 chopped hard-boiled eggs with 4 teaspoons yellow mustard, 1 tablespoon mayonnaise, 1 teaspoon olive oil and a pinch of ground turmeric; season with salt and pepper. Spoon into celery sticks.

Pulse one 15-ounce can black beans (drained and rinsed), 2 tablespoons lime juice, 1 teaspoon each chipotle hot sauce and honey and 1/4 teaspoon kosher salt in a food processor until chunky. Stir in 1/4 cup each chopped cilantro and finely chopped red onion, 1 finely chopped plum tomato and 1 finely chopped jalapeño; season with salt and pepper. Halve and seed 14 to 16 baby bell peppers and fill with the dip. Top with crumbled cotija cheese.

Photo: Ralph Smith

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Baby Bell Peppers with Black Bean Dip

Pulse one 15-ounce can black beans (drained and rinsed), 2 tablespoons lime juice, 1 teaspoon each chipotle hot sauce and honey and 1/4 teaspoon kosher salt in a food processor until chunky. Stir in 1/4 cup each chopped cilantro and finely chopped red onion, 1 finely chopped plum tomato and 1 finely chopped jalapeno; season with salt and pepper. Halve and seed 14 to 16 baby bell peppers and fill with the dip. Top with crumbled cotija cheese.

Toss 2 cups diced butternut squash and 1 sliced small red onion with 2 teaspoons olive oil on a baking sheet; season with salt and pepper. Roast at 425˚ until browned, 30 minutes. Divide between 2 whole-wheat tortillas; mash with a fork. Top each with 1/3 cup shredded extra-sharp cheddar and another tortilla. Cook each quesadilla in an oiled skillet over medium-high heat, flipping once, until crisp and brown, 2 to 3 minutes.

Photo: Ralph Smith

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Butternut Squash Quesadillas

Toss 2 cups diced butternut squash and 1 sliced small red onion with 2 teaspoons olive oil on a baking sheet; season with salt and pepper. Roast at 425˚ until browned, 30 minutes. Divide between 2 whole-wheat tortillas; mash with a fork. Top each with 1/3 cup shredded extra-sharp cheddar and another tortilla. Cook each quesadilla in an oiled skillet over medium-high heat, flipping once, until crisp and brown, 2 to 3 minutes.

Slice 1 small sweet potato into very thin rounds (preferably on a mandoline). Coat 2 baking sheets with cooking spray, then divide the sweet potato slices between the pans in a single layer. Coat with cooking spray and sprinkle with sesame seeds. Bake at 350˚ until crisp and dry, 15 to 25 minutes. Season with salt.

Photo: Ralph Smith

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Sesame Baked Sweet Potato Chips

Slice 1 small sweet potato into very thin rounds (preferably on a mandoline). Coat 2 baking sheets with cooking spray, then divide the sweet potato slices between the pans in a single layer. Coat with cooking spray and sprinkle with sesame seeds. Bake at 350˚ until crisp and dry, 15 to 25 minutes. Season with salt.

Combine 3 1/2 pounds chopped Gala apples, 1 cup water, 4 thin slices fresh ginger, 3 cinnamon sticks, 1/4 teaspoon each ground cloves and cardamom and a pinch of salt in a large pot over medium heat. Bring to a simmer, cover and cook until the apples are soft, about 35 minutes. Discard the ginger and cinnamon sticks. Puree in a food processor until chunky.

Photo: Ralph Smith

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Chai-Spiced Applesauce

Combine 3 1/2 pounds chopped Gala apples, 1 cup water, 4 thin slices fresh ginger, 3 cinnamon sticks, 1/4 teaspoon each ground cloves and cardamom and a pinch of salt in a large pot over medium heat. Bring to a simmer, cover and cook until the apples are soft, about 35 minutes. Discard the ginger and cinnamon sticks. Puree in a food processor until chunky.

Soak 2 1/2 cups pitted Medjool dates in hot water for 15 minutes; drain. Finely chop 3/4 cup each roasted almonds and cashews in a food processor. Add the dates, 1 cup egg white protein powder, 1/4 cup unsweetened cocoa powder, 2 teaspoons gingerbread spice and 1/2 teaspoon kosher salt; pulse to combine. Stir in 1/2 cup each chopped almonds and chopped dried cherries. Press evenly into an oiled foil-lined 9-by-13-inch baking dish. Bake at 250˚ until slightly firm and not sticky, 25 to 35 minutes; let cool. Cut into 12 bars.

Photo: Ralph Smith

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Cocoa-Date Protein Bars

Soak 2 1/2 cups pitted Medjool dates in hot water for 15 minutes; drain. Finely chop 3/4 cup each roasted almonds and cashews in a food processor. Add the dates, 1 cup egg white protein powder, 1/4 cup unsweetened cocoa powder, 2 teaspoons gingerbread spice and 1/2 teaspoon kosher salt; pulse to combine. Stir in 1/2 cup each chopped almonds and chopped dried cherries. Press evenly into an oiled foil-lined 9-by-13-inch baking dish. Bake at 250˚ until slightly firm and not sticky, 25 to 35 minutes; let cool. Cut into 12 bars.

Whisk 3/4 cup each all-purpose flour, whole-wheat flour and sugar, 1/2 teaspoon each baking powder and salt and 1/4 teaspoon ground ginger in a large bowl. Puree 1 quartered seedless clementine (unpeeled) in a blender with 1 grated small carrot and 1/2 cup milk until smooth. Stir into the flour mixture with 1 beaten egg and 1/3 cup vegetable oil. Divide among 30 lined mini-muffin cups. Bake at 400˚ until a toothpick inserted into the centers comes out clean, 10 to 12 minutes.

Photo: Ralph Smith

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Citrus Whole-Wheat Mini Muffins

Whisk 3/4 cup each all-purpose flour, whole-wheat flour and sugar, 1/2 teaspoon each baking powder and salt and 1/4 teaspoon ground ginger in a large bowl. Puree 1 quartered seedless clementine (unpeeled) in a blender with 1 grated small carrot and 1/2 cup milk until smooth. Stir into the flour mixture with 1 beaten egg and 1/3 cup vegetable oil. Divide among 30 lined mini-muffin cups. Bake at 400˚ until a toothpick inserted into the centers comes out clean, 10 to 12 minutes.

Heat 1 stick butter, 3/4 cup each tahini and honey and 1/2 teaspoon each salt and vanilla in a large pot over medium heat, stirring until smooth. Remove from the heat and stir in 8 cups crisp brown rice cereal and 1 cup sweetened shredded coconut. Transfer to an oiled foil-lined 9-by-13-inch baking dish; firmly press into an even layer; refrigerate until set, 2 to 3 hours. Cut into squares.

Photo: Ralph Smith

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Tahini-Honey Brown Rice Cereal Treats

Heat 1 stick butter, 3/4 cup each tahini and honey and 1/2 teaspoon each salt and vanilla in a large pot over medium heat, stirring until smooth. Remove from the heat and stir in 8 cups crisp brown rice cereal and 1 cup sweetened shredded coconut. Transfer to an oiled foil-lined 9-by-13-inch baking dish; firmly press into an even layer; refrigerate until set, 2 to 3 hours. Cut into squares.

Dissolve 1/4 cup light brown sugar in 1 tablespoon water in a saucepan over medium heat. Cook, swirling the pan, until slightly darker, 3 to 5 minutes. Whisk in 2 cups oat milk. Whisk 1 egg with 2 tablespoons cornstarch in a medium bowl until smooth; whisk in 1/2 cup of the warm oat milk mixture, then add the mixture to the pan with the remaining oat milk. Whisk in 1/2 teaspoon each salt and vanilla and bring to a boil, stirring. Divide among 4 bowls; press plastic wrap onto the surface of each. Refrigerate until set, 4 to 6 hours. Top with toasted coconut flakes.

Photo: Ralph Smith

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Oat Milk Pudding

Dissolve 1/4 cup light brown sugar in 1 tablespoon water in a saucepan over medium heat. Cook, swirling the pan, until slightly darker, 3 to 5 minutes. Whisk in 2 cups oat milk. Whisk 1 egg with 2 tablespoons cornstarch in a medium bowl until smooth; whisk in 1/2 cup of the warm oat milk mixture, then add the mixture to the pan with the remaining oat milk. Whisk in 1/2 teaspoon each salt and vanilla and bring to a boil, stirring. Divide among 4 bowls; press plastic wrap onto the surface of each. Refrigerate until set, 4 to 6 hours. Top with toasted coconut flakes.

Mix 2 tablespoons unsweetened Dutch-process cocoa powder with 2 tablespoons hot water until smooth. Puree with 1 large ripe avocado, 3 tablespoons maple syrup, 1/2 teaspoon vanilla and 1/4 teaspoon salt, adding 1 to 2 tablespoons water and more maple syrup, if needed. Divide between 2 small bowls. Refrigerate until chilled, 30 minutes. Top with shaved dark chocolate.

Photo: Ralph Smith

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Chocolate-Avocado Pudding

Mix 2 tablespoons unsweetened Dutch-process cocoa powder with 2 tablespoons hot water until smooth. Puree with 1 large ripe avocado, 3 tablespoons maple syrup, 1/2 teaspoon vanilla and 1/4 teaspoon salt, adding 1 to 2 tablespoons water and more maple syrup, if needed. Divide between 2 small bowls. Refrigerate until chilled, 30 minutes. Top with shaved dark chocolate.

Halve 3 bananas crosswise; insert a lollipop stick or wooden pop stick into each. Freeze until firm, about 3 hours. Dip in 1 cup whole-milk vanilla yogurt to coat and sprinkle with pomegranate seeds and chopped pistachios. Freeze until set.

Photo: Ralph Smith

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Frozen Yogurt Banana Pops

Halve 3 bananas crosswise; insert a lollipop stick or wooden pop stick into each. Freeze until firm, about 3 hours. Dip in 1 cup whole-milk vanilla yogurt to coat and sprinkle with pomegranate seeds and chopped pistachios. Freeze until set.

Microwave 3 ounces finely chopped bittersweet chocolate with 2 tablespoons heavy cream until just melted, 20 to 30 seconds. Stir until smooth. Divide among 12 lined mini-muffin cups; gently tap the pan against the counter. Freeze until firm, 10 minutes. Mix 3 tablespoons almond butter, 2 tablespoons hemp hearts, 1 tablespoon coconut sugar, 2 teaspoons melted coconut oil and 2 pinches of salt. Divide among the muffin cups and freeze until ready to eat, at least 1 hour.

Photo: Ralph Smith

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Chocolate-Almond Butter Cups

Microwave 3 ounces finely chopped bittersweet chocolate with 2 tablespoons heavy cream until just melted, 20 to 30 seconds. Stir until smooth. Divide among 12 lined mini-muffin cups; gently tap the pan against the counter. Freeze until firm, 10 minutes. Mix 3 tablespoons almond butter, 2 tablespoons hemp hearts, 1 tablespoon coconut sugar, 2 teaspoons melted coconut oil and 2 pinches of salt. Divide among the muffin cups and freeze until ready to eat, at least 1 hour.

Freeze 2 sliced bananas and 1 diced mango until firm, at least 4 hours. Puree in a food processor with 3 tablespoons agave syrup, 1/2 teaspoon grated ginger and a pinch of salt, scraping down the sides as needed, until thick and smooth, 3 to 5 minutes. Top with chopped mango.

Photo: Ralph Smith

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Ginger-Mango “Nice” Cream

Freeze 2 sliced bananas and 1 diced mango until firm, at least 4 hours. Puree in a food processor with 3 tablespoons agave syrup, 1/2 teaspoon grated ginger and a pinch of salt, scraping down the sides as needed, until thick and smooth, 3 to 5 minutes. Top with chopped mango.

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18 Healthy Snacks That Totally Satisfy

Crispy Greek Chickpeas

French Onion Cottage Cheese Dip

Vegan Ranch Popcorn

Soy-Sesame Quick Pickles

Oat-Coconut Power Balls

Turmeric Egg Salad Celery Boats

Baby Bell Peppers with Black Bean Dip

Butternut Squash Quesadillas

Sesame Baked Sweet Potato Chips

Chai-Spiced Applesauce

Cocoa-Date Protein Bars

Citrus Whole-Wheat Mini Muffins

Tahini-Honey Brown Rice Cereal Treats

Oat Milk Pudding

Chocolate-Avocado Pudding

Frozen Yogurt Banana Pops

Chocolate-Almond Butter Cups

Ginger-Mango “Nice” Cream

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