Healthy Vegan Appetizer Recipes

When roasted in a hot oven, chickpeas become super crunchy. They're a great low-fat substitute for nuts when salty cravings hit.

Crispy, salty and packed with everything-bagel goodness, these crispy chickpeas are a delicious, healthy snack that can be enjoyed on their own or tossed into a salad for added crunch. Removing the skins from the chickpeas helps achieve a better crisp. Look for "everything bagel seasoning" in the spice aisle; it's now available in most supermarkets.

This vegan version of beef jerky has the same level of smoky spice you'd expect from the real thing. It can be enjoyed as a snack or on top of a salad for a jolt of meaty, umami goodness. It's also a great snack to take camping! The mushrooms stay pretty chewy (no crunch except for some of the crispy ends); this method is a great option if you don't have a dehydrator.

Flavored with turmeric, ginger and garlic, this tahini dip recipe is perfect for dipping vegetables or topping your next falafel.

Perfect for game day, this fiber-rich dip is a surefire crowd-pleaser to serve with crudités or tortilla chips. It requires little prep time and is ready to serve immediately.

These curried cashews are impossibly addictive--every time we made them in the Test Kitchen they disappeared in a flash. If you use salted cashews, omit the added salt.

Make perfectly crunchy veggie chips at home with this healthy recipe. Use a mandoline to slice the beets extra-thin for the optimum crunch!

This chard and spinach green soup has a complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture.

"Kibbeh" describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It's layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Use fine bulgur or the texture of the dough will be gritty.

You'll look like an expert with this easy hummus recipe that produces the lightest, silkiest hummus you've ever had. Chilling the cooked chickpeas ensures that when they're blended with the oil and cold tahini the hummus will come out creamy rather than oily. In a pinch, you can use the quick-soak technique (see Step 1), reduce the chilling time and still get great hummus.

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

For a slightly Southwestern spin on hummus, swap in black beans for the traditional chickpeas. It's just as fiber-rich and filling, but with a taste that pairs well with tortilla chips and crisp bell peppers.

This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts makes it special. Serve it as a side with fish or as a spread on rustic bread. Prepare it the night before serving if you can; it always tastes better the next day.

In this easy guacamole recipe, musician Mraz prefers California Hass or Reed avocados because they are the creamiest. Adjust the heat, tang or other flavorings to suit your tastes.

If you like mild salsa, use banana peppers in this recipe. For a hotter version, try jalapeño or one of the alternate pepper choices.

Scoop this easy and healthy peach-mango salsa up with tortilla chips, serve it with grilled chicken, salmon or pork chops, or use it as a taco topper. It's a versatile and vibrant addition to all sorts of meals.

This fragrant, super savory seaweed soup is made with vitamin-rich wakame seaweed, the same kind often used for soups popular in Japanese and Korean cuisines.

Perk up your cheese plate or crudités platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.

Looking for a healthy appetizer for your Super Bowl party or another casual get-together? These vegan Buffalo cauliflower wings are sure to hit the spot. Coated in panko breadcrumbs and spices, these Buffalo cauliflower bites are tender on the inside and crispy on the outside--and don't forget the vegan ranch sauce! This is one of those healthy Super Bowl recipes you won't be able to resist.

At home or at Campo, the restaurant he oversees at Los Poblanos Historic Inn & Organic Farm in Albuquerque, chef Jonathan Perno likes to welcome guests with spiced New Mexican pecans. You won't see this in most spiced-nut recipes, but Perno blanches them to reduce some of the bitter tannins in the skin that can sometimes overwhelm the pecans' delicate flavor.

We love dilly beans, but using a sweet brine and dried chile peppers gives pickled green beans a unique twist.

Cooking chickpeas from scratch is the best way to make your own hummus, but it can take hours to soak and cook them yourself. Enter the pressure cooker. Even without an overnight soak, your beans can be done in less than an hour, making this the ultimate last-minute appetizer option.

Make perfectly crunchy veggie chips at home with this healthy recipe. Use a mandoline to slice the sweet potatoes extra-thin for the optimum crunch!

The perfect way to use up those lingering green tomatoes.