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Healthy High-Protein Snack Box

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A quick and easy high-protein snack box recipe featuring roasted chickpeas, hard-boiled eggs, edamame, fresh veggies, nuts, and dips. Perfect for balanced lunches or on-the-go snacks that are satisfying and nutritious.

Ingredients

Scale
  • 1 cup roasted chickpeas (about 240 ml)
  • 2 large hard-boiled eggs, peeled
  • ½ cup shelled edamame pods (about 120 ml)
  • ¼ cup low-fat Greek yogurt (about 60 ml)
  • 8–10 baby carrots, washed
  • ½ medium cucumber, thinly sliced
  • ½ cup cherry tomatoes (about 120 ml)
  • ¼ cup raw almonds or mixed nuts (about 30 g)
  • ¼ cup hummus (about 60 ml), store-bought or homemade
  • 1 fresh lemon wedge (optional)
  • Pinch of smoked paprika or chili powder

Instructions

  1. Prepare the roasted chickpeas (if not using pre-roasted): Rinse and drain one can (15 oz / 425 g) of chickpeas. Pat dry with a paper towel. Toss with 1 tablespoon (15 ml) olive oil, a pinch of salt, and smoked paprika or chili powder (about ½ teaspoon or 2.5 ml). Spread evenly on a baking sheet. Roast at 400°F (200°C) for 25-30 minutes, shaking the pan halfway through for even crispness. Let cool before packing.
  2. Boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then reduce to a simmer for exactly 9 minutes. Transfer eggs to an ice bath for 5 minutes before peeling.
  3. Cook the edamame: If using frozen edamame pods, boil them in salted water for 3-4 minutes until tender. Drain and let cool. Shell the pods if needed. For fresh edamame, steam until bright green and tender.
  4. Prep the veggies: Wash baby carrots and cucumber. Slice cucumber thinly. Rinse cherry tomatoes and pat dry.
  5. Portion the dips and nuts: Scoop hummus and Greek yogurt into small bowls or container compartments. Measure out a small handful of almonds or mixed nuts.
  6. Assemble the snack box: Arrange the roasted chickpeas, eggs (halved or whole), edamame, carrots, cucumber slices, and cherry tomatoes in separate sections of your container. Add the dips and nuts in their own compartments. Include a lemon wedge if using.
  7. Final touch: Before closing, sprinkle extra smoked paprika on the chickpeas if desired. Pack the box in a cooler or fridge until ready to eat.

Notes

Pat chickpeas completely dry before roasting to ensure crispiness. Shake the pan halfway through roasting for even browning. Boil eggs for exactly 9 minutes for creamy yolks. Avoid overcooking edamame to keep a tender bite. Pack dips separately to prevent soggy veggies. Assemble snack boxes close to serving time or store components separately for freshness. Roasted chickpeas can be refreshed by toasting in a 350°F oven for 5 minutes.

Nutrition

Keywords: high-protein snack box, healthy snack, balanced lunch, roasted chickpeas, edamame, hard-boiled eggs, easy snack, portable snack, nutritious snack

Find it online: https://tempotaste.com/healthy-high-protein-snack-box-5-easy-recipes-for-balanced-lunches/