This between-meal bite has a variety of satisfying textures.
When roasted, high-protein chickpeas transform into a crunchy snack. In this recipe, paprika, fennel, and garlic give them spice while slow-roasted olives add a salty kick. Plus, it’s an easy finger food for kids, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. You can also pulse the dehydrated olives into a power and use it in salad dressings, hummus, and marinades.
Makes: 4½ cups
Prep time: 5 minutes
Cook time: 3 hours, 25 minutes
Makes: 4½ cups
Prep time: 5 minutes
Cook time: 3 hours, 25 minutes
This recipe is part of our meal prep series. Click here for full plan.
Photography by Mariliana Arvelo