Did you ever notice that it’s a challenge to carry protein-rich snacks with you if you don’t have a cooler or a fridge to store them in? Veggies are easy to cut up and stack in a Tupperware. Nuts and fruits are naturally portable as well. But unless you want to start loading up your pockets with pieces of pre-cooked meat, you may be looking for alternate easy protein-rich snacks. This weekend, pop open two cans of organic garbanzo beans, drain and rinse them in a colander, and then pat dry with a clean kitchen towel. Toss them in a bowl with some olive oil, sea salt, and your favorite spices (or try cumin, garlic, and paprika). Pour them onto a baking sheet covered with aluminum foil, and give them a shake so they spread out. Pop them into the oven for about 40 minutes at 425 degrees. Check them after 30 minutes to make sure they’re not burning. They should come out crispy. If they aren’t yet crisp, turn up the heat and give them another few minutes. Let them cool, and then store them either wrapped in their foil, or in a dry Tupperware. They stay crispy for a few days and are the perfect portable, pop-able protein snack! Option 1: cook your own beans from scratch, and then pat them dry before tossing them with the olive oil. Option 2: Only use one can of beans. * This isn’t a very good option because you will want to eat the whole batch as soon as it’s out of the oven. And if you do, well, you won’t have any crispy beans leftover for later in the week.