Healthy Snack Tips

New healthy Vélo recipes

During lockdown it might feel like a challenge to stay fit and healthy. We all have days we wake up and have the energy to do a home workout, eating healthy and feeling great! But yes, there are also times you just want to stay inside, lying on the couch with some comfort food and you feel a bit off.. Our advice? Just accept the way you feel. But if you have one of those days, we CAN make it a little bit more healthier

We have 3 healthy snacks for you to eat, without feeling guilty at all: 


Did you know that you can easily make a healthy snack from chickpeas? You can roast the chickpeas in the oven and that makes them nice and crunchy!

- 200 g canned chickpeas
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika powder
- Sea salt

How to make:
- Preheat the oven to 200 degrees.
- Drain the chickpeas and put them in a bowl.
- Add the olive oil and the spices and mix it together.
- Place a sheet of parchment paper on a baking tray and divide the chickpeas over the tray.
- Roast the peas until crispy for 15 minutes.
- Hussle the peas and roast for another 5 to 10 minutes until golden and crisp.


Hummus is great to use as a dip for carrot sticks, celery or whole grain bread. Or you can use it as a spread on a whole grain cracker for a healthy and quick snack. 

- ½ cup beets chopped, cooked, & boiled
- 1 15 oz can garbanzo beans drained and rinsed
- juice squeezed from ½ of a fresh lemon
- 3 tbsp tahini
- 2 tbsp water
- ½ tsp garlic powder
- ½ tsp ginger powder
- ½ tsp onion powder
- ¼ tsp salt

How to make:
- Place the beets, garbanzo beans, tahini, water, lemon juice, garlic powder, onion powder, ginger powder and salt into a blender, or a food processor, and blend until everything is evenly combined and smooth.
- Serve with raw veggie sticks or use as a spread on wholegrain toast. Store in fridge.


This vegan avocado-pea dip is a tasty savory snack that is made quickly and easily and actually goes with everything! 💛 Serve, for example, as a dip for crudité or on a whole grain toast for lunch.

- 150 grams peas (from the freezer)
- ½ avocado
- Juice of ¼ lemon
- 3 tbsp (olive) oil
- 1 stalk of spring onion
- 1 clove of garlic
- Pepper and salt

How to make:
- Finely chop the garlic and cut the spring onion into rings. Fill a pan with a layer of hot / boiling water, put the peas in it for a minute and then drain. In a food processor, mix the peas, avocado, garlic, lemon juice and a dash of oil into a creamy dip. Season with some salt and pepper.
- Spread the toast with the pea-avocado dip and spread the finely chopped spring onion over it.