Making the most of a student budget is simple when you turn to vegetarian sources for protein — and there’s no need to sacrifice on taste. These three recipes are great as quick snacks or additions to a meal. While cost effective, they are also very easy to make and will leave you wanting more. Get creative with these dishes and have some fun with your snacking!

Classic hummus:

his homemade hummus has a delicious nutty flavour to it, and will keep in your fridge for up to a week. It’s also cheaper than buying pre-made hummus, and you can modify the recipe to make a larger quantity that will last longer. Perfect for dipping veggies or crackers, this hummus recipe is sure to be a snacking favourite.

Ingredients:

1 can of chickpeas (540 milliliters)

¾ cup of tahini

Juice from 2 lemons

1 clove of garlic, pressed (or 1 tsp garlic powder)

1 tsp soy sauce

½ tsp chili powder

¼ cup fresh parsley, chopped

A dash of salt

A dash of pepper

Directions:

In a food processor or blender, mix all the ingredients together. If the mixture is too thick, add a little bit of water until the consistency is smooth. Serve immediately and store any extras in a sealed container in the fridge.

Sweet potato fries:

Sweet potato fries are a great way to get some vitamin A, while still getting your fry fix. These are easy to make and will also keep in the fridge for one to two days, if you want to make an extra quantity. If sweet potatoes aren’t your thing, you can use six to seven red potatoes and still follow this recipe.

Ingredients:

2-3 sweet potatoes (depending on the size)

2 tbsp olive oil

2 tsp oregano flakes

1 tsp black pepper

2 tsp paprika

1 tsp seasoning salt

Directions:

Preheat your oven to 350 degrees Fahrenheit. Cut up the sweet potatoes into thick strips, to look like fries, leaving the skin on. Make sure they are all relatively the same size, so that they will cook evenly. Place the sweet potato fries on a cooking sheet and dust them with the olive oil and spices, coating them equally. Put the fries to bake in the oven for around 35-45 minutes. Check on them every 15 minutes or so, and flip the fries so that they cook on both sides. If you like crispier fries, leave them in longer. Serve with ketchup, or head to the Internet and find a garlic mayo dip to go with them!

Roasted chickpeas:

Roasted chickpeas are a super easy, crunchy snack that can be eaten alone, used as a salad topping or even thrown into a stir-fry.

Ingredients:

1 can of chickpeas (540 milliliters)

1 tsp olive oil

Spices: you can mix this up to suit your tastes. I like to use paprika, seasoning salt and cayenne pepper. To give them more heat, try cumin, chili powder and cayenne pepper. For a sweet version, try cinnamon and sugar.

Directions:

Preheat your oven to 400 degrees Fahrenheit. Rinse and drain the chickpeas, then put them in a bowl. Mix the oil and spices into the bowl, coating the chickpeas evenly. Make sure not to drench them in oil, or they will end up soggy instead of crispy. Line a baking sheet with parchment paper and spread the chickpeas evenly on it, making sure they have room to roast. Bake for 30 to 40 minutes, stirring occasionally. Once they are crispy, take them out to cool and serve immediately.

—

Photos and text: Naomi Zurevinski / Editor-in-Chief