To ensure your summer road trip, family picnic, or plane ride is free of processed snacks that can have a skyrocketing amount of sugar, salt or processed oils, plan ahead. Individual packs of guacamole, hummus, nut butters, whole-grain crackers, and unsweetened applesauce are convenient and nutritious, as are sticks of carrots, celery, jicama, and other crunchy veggies. Here, three recipes to make and pack:
2 cans chickpeas Olive oil
1. Rinse, drain and pat dry two cans of chickpeas.
2. Place them on a rimmed baking sheet, and drizzle them with olive oil.
3. Roast in a 425-degree oven until dark and crunchy, 30 to 40 minutes.
4. Sprinkle with salt and paprika to taste, and roast a few minutes more.