10m$3.48Chickpea 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.
- Energy
- 145 calories per serving
- Protein
- 5.7 g per serving
- Carbs
- 22.2 g per serving
- Fat
- 5.3 g per serving
- Sodium
- 457 mg per serving
Shopping options
Olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Dried dill
0.5 Teaspoon
Kroger® Dill Weed Shaker
1%
Salt
0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Canned chickpeas, rinsed and drained
1 Can
La Preferida® Chick Peas
100%
Lemon juice
2 Tablespoon
Kroger® 100% Lemon Juice
7%
Shredded carrots
1 Cup
Carrots
95%
Garlic powder
0.25 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
1%
Cucumber, diced
1.5 Cup
Cucumber
75%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- canned chickpeas-1 can
- diced cucumber-1.5 cups
- shredded carrots-1 cup
- lemon juice-2 tbsp
- olive oil-1 tbsp
- dried dill-0.5 tsp
- garlic powder-0.25 tsp
- salt-0.25 tsp
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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