4 Quick Vegan Snacks That Will Make You Want To Eat Healthier

By Adrian T. Cheng  |   Submitted On July 20, 2018

Photo by Brooke Lark on Unsplash

You don’t have to be vegan to eat vegan food. In fact, it’s great to try healthy snacks from time to time, especially if your diet mainly consists of meat and fast food. You’ll be surprised at how delicious and fulfilling healthy food can be and if it doesn’t make you change your eating lifestyle altogether, it will help you make more nutritious choices in your diet.

Try these 4 awesome vegan snack recipes:

Quick Cinnamon Apple Chips

What you need:

  • 2 red apples, thinly sliced
  • 2 teaspoons sugar
  • 1/2 teaspoon cinnamon

In a bowl, sprinkle apple slices with sugar and cinnamon, tossing to coat fruit evenly. Arrange apples in a baking sheet so that they don’t overlap. Bake in a pre-heated oven (200F) until dried and crisp (but still pliable), about 2 to 3 hours. Serve immediately.

Garlic, Lime and Avocado Hummus

What you need:

  • 2 ripe avocados, cored and peeled
  • 2 cloves garlic
  • 2 cups canned chickpeas
  • 1/3 cup tahini
  • 1/4 cup fresh lime juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon cumin
  • Kosher salt
  • 1 tablespoon chopped cilantro for garnish
  • Red pepper flakes, for garnish

Easy Israeli Salad

Easy Israeli Salad

If you ever visit Israel, you will find this delicious and refreshing Israeli Salad (סָלָט יְרָקוֹת יִשְׂרְאֵלִי) at street stands everywhere.  It is a great compliment to your favorite falafal or any meal that you would like a tasty side dish for.  Israeli salad is very easy and you can alter the recipe to your liking, so without further ado, let’s get started.


  • 5 cucumbers (skin on)
  • 1 large onion (or 1 bunch of green onions if you prefer)
  • Small bunch of fresh parsley
  • 1 bell pepper (green or red is fine)
  • 3-5 tomatoes
  • Olive oil
  • Juice of 1 lemon (about 2 tablespoons)
  • Salt and pepper to taste
  • Vinegar (optional)
  • Fresh mint leaves chopped (optional)


  1. Wash and chop all of your vegetables as fine as you can.  You don’t want them shredded, but finely diced.
  2. Chop parsley and mint if you are adding it.
  3. Place chopped items in a large bowl.
  4. Drizzle with 1-2 tablespoons of olive oil and add vinegar if you choose to use it.
  5. Add the rest of your ingredients and toss until salad is well blended.
  6. Let marinade in dressing at room temperature for at least one hour before serving so the flavors can blend well.

Serve with your favorite dish as a side, or add it in a pita with falafals or shawarma for a fresh and tasty meal.  Israeli salad is pareve (פרווה) or neutral, meaning it does not contain meat or dairy and can be served with either and the meal will still be kosher.

B’tayavon! (בְּתֵאָבוֹן)

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