Chickpea Cucumber Crunch
A no-cook chickpea, cucumber, and carrot mix for a mild lunch add-on or hearty snack. It is quick to mash by hand and easy to serve in kid-friendly portions.
- budget-friendly
- chickpeas
- easy
- family friendly
- family-friendly
- kid friendly
- kid-friendly
- no-cook
- plant-based
- quick
- quick easy
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Cucumber, diced · 1.5 Cup
Cucumber
100%
Details
Canned chickpeas, rinsed and drained · 1 Can
La Preferida® Chick Peas
100%
Details
Shredded carrots · 1 Cup
Carrots
69%
Details
Lemon juice · 2 Tablespoon
Kroger® 100% Lemon Juice
7%
Details
Olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
Garlic powder · 0.25 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
1%
Details
Dried dill · 0.5 Teaspoon
Kroger® Dill Weed Shaker
1%
Details
Salt · 0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- canned chickpeas-1 can
- diced cucumber-1 1/2 cups
- shredded carrots-1 cup
- lemon juice-2 tablespoons
- olive oil-1 tablespoon
- dried dill-1/2 teaspoon
- garlic powder-1/4 teaspoon
- salt-1/4 teaspoon
Rinse and drain the chickpeas, dice the cucumber, and measure the shredded carrots.
Use a stable cutting board and keep fingers tucked while dicing the cucumber.
Add the chickpeas to a large bowl and mash about half with a fork, leaving some chickpeas whole for texture.
Add the cucumber and carrots, then stir gently so the vegetables stay crisp and fresh.
Add the lemon juice, olive oil, garlic powder, dried dill, and salt, then mix until lightly coated and evenly seasoned.
Let the mixture sit for 5 minutes if time allows, then serve in small portions as a lunch add-on or snack.
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