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

This recipe is part of our meal prep series. Click here for full plan.


  • 4 cups canned chickpeas, drained and dried
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground fennel seed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Black pepper
  • ½ cup green Castelvetrano olives, finely minced


  1. Preheat oven to 400 degrees. In a mixing bowl, toss chickpeas, paprika, garlic powder, fennel seed, olive oil, salt, and pepper together until spices are distributed. On a parchment-lined baking sheet, roast chickpeas until crispy, 25 to 35 minutes. Set aside.
  2. Lower the oven temperature to 250 degrees. Spread olives on a parchment-lined baking sheet and bake until dehydrated, 3 to 4 hours. Cool and mix with chickpeas. Store in an airtight container for up to 5 days.
Photography by Mariliana Arvelo