Best Snacks to Pack a Protein Punch
I love getting the famous saying of where do Plant-Based eating people get their protein? Well, if someone has asked that they’ve never heard of beans!
I love snacking on roasted chickpeas for a protein punch. Not only are they delicious and easy to travel with, but they pack a protein punch with 14.8 grams of protein per cup! I also love that plant-based protein snacks are very healthy for your entire body, cost friendly, and easy to find in your town/city!
Here is my very easy recipe for spicy chickpeas roasted.
1 Tbsp. olive oil
1½ tsp. chili powder
1½ tsp. ground cumin
¼ tsp. salt
⅛ tsp. cayenne pepper
2 (15.5 oz.) cans chickpeas, rinsed, drained and patted dry
Preheat oven to 400 degrees F.
Arrange racks in top and bottom thirds of oven. Stir together oil, chili powder, cumin, salt and cayenne in a large bowl. Add chickpeas and toss to coat.
Divide chickpeas between two large rimmed baking sheets. Bake, shaking pans occasionally and rotating pans from top to bottom shelves after 20 minutes, until chickpeas are browned and crisp, about 35 to 40 minutes.
Serve warm or at room temperature.
Another easy, cost effective, plant protein punch snack I always make is Roasted Edamame. Edamame is so wonderful for you because it contains protein, fiber, carbohydrates, various amino acids, and low levels of fat and sugar. It is also a good source of various minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese. Edamame has 17 grams of protein per 1 cup! Now that is a protein punch snack!
1 pound (16 ounces) frozen shelled edamame
1 tablespoon extra-virgin olive oil
1 teaspoon soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground smoked paprika
1/4 teaspoon ground ginger Kosher or sea salt
to taste Fresh cracked black pepper, to taste
Preheat oven to roast at 475°. Line a baking pan with parchment paper.
Thaw, rinse, and pat dry the edamame. In a bowl, combine the edamame, oil, soy sauce, cumin, paprika, and ginger. Spread evenly on the lined baking pan. Roast for 10 minutes, turn, and continue roasting for another 10 minutes or until slightly charred. Allow to cool, season with salt and pepper and serve.
I absolutely love both of these recipes for a protein punch snack that lets me feel full throughout the day and I don’t have to feel guilty about since they are health promoting.