Snacks Recipe

Prepare and roast chickpeas

Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper. After rinsing and draining the chickpeas, spread them on a clean kitchen towel and pat thoroughly dry to remove surface moisture. Transfer to a bowl and toss with 1 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin and 1/2 tsp sea salt until evenly coated. Spread chickpeas in a single layer on the prepared baking sheet.

Roast for 25–30 minutes, shaking the pan halfway through, until chickpeas are crisp and golden. Watch the last 5 minutes to avoid burning. Remove from oven and let cool slightly. They will crisp more as they cool. Transfer to a small bowl for serving.

Prepare vegetables

Wash and peel carrots if desired. Cut carrots, cucumber, and red bell pepper into uniform sticks about 3–4 inches long. Arrange on a platter or divide into small bowls for serving.

Make the dill yogurt dip

In a small bowl combine 1/2 cup Greek yogurt, 1 tsp lemon juice, 1 tsp finely chopped fresh dill, 1/4 tsp garlic powder, 1/4 tsp black pepper and 1/4 tsp sea salt. Stir until smooth and taste; adjust lemon or salt as preferred. Transfer dip to a dipping bowl and place alongside the veggie sticks.

Toast bread

Preheat broiler or set oven to 400°F (200°C). Brush both sides of the 8 bread slices lightly with 1 tsp olive oil and arrange in a single layer on a baking sheet. Toast under the broiler about 1–2 minutes per side or bake 6–8 minutes until golden and crisp. Remove and let cool slightly.

Prepare avocado topping

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork. Add 1/2 tbs lemon juice and a pinch of flaky sea salt; mix to a creamy but slightly chunky texture. Taste and adjust lemon or salt.

Assemble crostini

Spread a tablespoon of mashed avocado over each toasted bread slice. Sprinkle each with about 1/4 tsp toasted mixed seeds (total 2 tsp across slices) and a small pinch of flaky sea salt. Arrange on a serving plate.

Assemble yogurt cups

Divide 1 cup plain yogurt between two small serving cups or bowls. Drizzle 1 tsp honey or maple syrup over the yogurt, then top with 1 cup fresh mixed berries. Sprinkle 2 tsp granola evenly across the cups for crunch. Serve immediately to keep granola crisp.