Low-Sugar Snacks

Recipes: Sophie Goodwin

Photograph: Rob Streeter

Avoid that 3pm sugar crash with these quick, easy and low-sugar snacks using the humble chickpea

SERVES 1 | PREP 5 mins | COOK 20 mins | EASY V

• 2 x 400g cans chickpeas

• 1 1 /2 tbsp rapeseed oil

• 1 tsp each caraway and mustard seeds

• 1 tbsp curry powder

Heat oven to 200C/180C fan/gas 6. Drain the chickpeas and pat with a tea towel to remove as much moisture as possible. Tip them onto a roasting tray, toss with the oil, seeds and seasoning and roast for 20 mins until golden brown. Toss in the curry powder and enjoy.

Good to Know: vegan • healthy • fibre • 1 of 5-a-day • gluten free PER SERVING 200 kcals • fat 8g • saturates 1g • carbs 19g • sugars 1g • fibre 7g • protein 9g • salt none

SERVES 1 | PREP 2 mins | COOK 2 mins | EASY V

Mix 80g curried chickpeas with a handful of lightly salted popcorn, a few curry leaves and 1 tsp curry powder. Fry the mixture in 1 /2 tsp rapeseed oil, cool slightly and dig in.

Good to Know: vegan • healthy • 1 of 5-a-day • gluten free PER SERVING 188 kcals • fat 8g • saturates 1g • carbs 18g • sugars none • fibre 7g • protein 7g • salt 0.2g

SERVES 1 | PREP 2 mins | COOK 10 mins |EASY V

Mix 60g curried chickpeas with 1 tbsp unsalted peanuts. Return to the oven for 10 mins, then mix with 1 tsp raisins.

Good to Know: vegan • healthy • 1 of 5-a-day • gluten free PER SERVING 142 kcals • fat 7g • saturates 1g • carbs 12g • sugars 3g • fibre 4g • protein 6g • salt 0.1g

SERVES 1 | PREP 5 mins | NO COOK | EASY V

Blitz 60g curried chickpeas with the juice of 1 /2 lime, 1 /2 tbsp tahini, and a handful of coriander, adding enough water until you get to your desired consistency. Season to taste. Eat with cucumber or carrot sticks.

Good to Know: vegan • healthy • low fat • 2 of 5-a-day • gluten free PER SERVING 153 kcals • fat 7g • saturates 1g • carbs 11g • sugars 2g • fibre 5g • protein 8g • salt 0.1g