Quick & Healthy Appetizer & Snack Option Recipes

Are you a snacker? Do you find yourself craving goodies quite often throughout the day? If so, don’t feel bad. Snacking is not a curse-it can actually be a good thing, especially if you’re stuffing your face with nutritious options.  Here are a few of our favorite healthy snack and appetizer recipes from Power Snacks by Love Food that are sure to be a hit in your house or score big food points at your next get together. And they have the “yum” factor too!


Paprika Roasted Chickpeas

Photo by


Chickpeas are loaded with complex carbs, which take a longer for the body to digest which results in a slower release of energy. What a healthy eating win!


2 tablespoons olive oil

1 teaspoon smoked mild paprika

1 teaspoon cumin seeds, coarsely crushed

1/4 teaspoon ground allspice

1/4 teaspoon sea salt

2 (15-ounce) cans chickpeas in water, drained

2 tablespoons date syrup


  • Preheat the oven to 400 degrees. Add the oil to roasting pan and place in the oven to heat for 3-4 minutes.
  • Add the cumin seeds, paprika, allspice, cinnamon and salt to a small bowl, stir together well.
  • Add the chickpeas to the roasting pan, drizzle with the date syrup, sprinkle with the spice mix, and stir together.  Roast in the preheated oven for 15-20 minutes, stirring once, until brown.
  • Spoon into a bowl and let cool before eating. You can store leftovers in a tightly sealed plastic container or jar in the refrigerator for up to three days.

Chicken Satay Skewers with Peanut Sauce

Photo by

( Serves 4)

Chicken is a great source of lean protein, and peanut butter is not only tasty, but is also packed with healthy monounsaturated fats.


4 boneless, skinless chicken breast ( about 4 ounces each), cut into 3/4- inch cubes

1/4 cup soy sauce

1 tablespoon cornstarch

1-inch piece fresh ginger, peeled and finely chopped

1 cucumber, diced to serve

Peanut Sauce

2 tablespoons peanut or vegetable oil

1/2 onion, finely chopped

1 garlic clove, finely chopped

1/4 cup chunky peanut butter

1/4-1/3 cup water

1/2 teaspoon chili powder


  • Put the chicken cubes into a shallow dish. Mix together the soy sauce, cornstarch, garlic, and ginger in a small bowl and pour the marinade in the refrigerator for at least 2 hours.
  • Soak 12 wooden skewers in cold water for approximately 30 minutes. Preheat broiler to medium-high and thread the chicken pieces broiler pan and cook under the preheated broiler for 3-4 minutes. Turn the skewers over and cook for an additional 3-4 minutes, or until cooked all the way through. To make sure the chicken is cooked, but into the middle to check there are no remaining traces of pink or red.
  • Meanwhile, to make the sauce, heat the oil in a saucepan, add the onion and garlic, and cook over medium heat, stirring frequently, for 3-4 minutes, until softened.  Add the peanut butter, water, and chili powder and simmer for 2-3 minutes, until softened and thinned. Serve the skewers immediately with the warm sauce and cucumber.

Turkey & Rainbow Chard Roll-Ups

Photo by

Rainbow chard is not only rich in color, but it’s also rich in nutrition, making it a great alternative to kale; vitamins galore!


8 rainbow chard leaves and stems

(approx. same size as turkey slices)

1 avocado, halved and pitted (optional)

juice of 1 lemon

8 thin slices cooked turkey

2/3 cup hummus

2 scallions, trimmed and cut into fine strips

1 carrot, cut into matchstick strips

1 small zucchini, cut into matchstick strips


  • Cut the stems from the chard leaves, then cut the stems into thin matchstick strips and set aside. Peel the avocado and cut into long, thin slices, then toss in the lemon juice and set aside.
  • Separate the chard leaves and arrange, shiny-side down, on a large cutting board. Cover each one with a slice of turkey, then spread the turkey with a little hummus.
  • Divide the chard stems, scallions, carrot, and zucchini among the chard leaves, making a little pile on each leaf that runs into the center of the leaf from the long edge to long edge.
  • Top the little mounds with the avocado slices, then roll up from the bottom of the leaf to the tip and put on a plate, seam downward. Continue until all the leaves have been rolled.
  • Cut each roll into thick slices and transfer to individual plates, or wrap each roll in plastic wrap and chill for up to an hour.


Featured photo by:

Please let us know if you try any of these recipes. Let us know what you think in the comments below.