We all like to snack from time to time, but it is important to be snacking on the right food groups in order to maintain balanced energy levels throughout the day. Whilst Ayurveda doesn’t promote summer snacking, hunger can sometimes get the better of us and occasionally we just need a little something to peck on now and then. Chickpeas are everywhere these days and they are also extremely versatile. Crunchy chickpeas make a satisfying and supremely healthy choice for summer snacking for the Pitta and Kapha dosha but not so much for the Vata dosha. This is because these little legumes are quite light and dry in texture, making them more suited to the Pitta and Kapha doshas. They contain fiber, protein manganese, folaste, copper, phosphorus, iron and even zinc meaning they are extremely healthy and low in fat and calories. Their slightly nutty, sweet flavour is not only delicious, but also means they easily absorb any spices they are cooked with. Get creative with the spices according to your dosha type! Ingredients: 2 cans of chickpeas, drained and rinsed 1 teaspoon sea salt (for Pitta) and Himalaya salt (for Kapha) ½ teaspoon smoked paprika/ground cumin/garam masala powder 1 tablespoon sunflower oil (no oil for Kaphas) Method: Spread the rinsed chickpeas on a baking sheet to dry for about 20 minutes and preheat the oven to 450 degrees. In a mixing bowl, add the chickpeas, salt and chosen spices and oil if using. Toss together until all chickpeas are coated in the spices. Lay onto a baking sheet in a single layer. Place into the oven for 20 minutes before turning the chickpeas over and placing back into the oven for a further 10 minutes. Roast a little longer, if desired for crunchier chickpeas. Store the chickpeas in an air tight container and keep in a cool, dry place. Top Tip: Sprinkle onto light salads and rice dishes for an added crunch. Or simply snack on them on their own.