Chickpea Cucumber Crunch

Ingredients

• 1 Can Canned chickpeas, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 1.5 Cup Cucumber, diced - 1 1/2 (cups), diced
• 1 Cup Shredded carrots - 1 (cup), shredded
• 2 Tablespoon Lemon juice - 2 (tablespoons)
• 1 Tablespoon Olive oil - 1 (tablespoon)
• 0.25 Teaspoon Garlic powder - 1/4 (teaspoon)
• 0.5 Teaspoon Dried dill - 1/2 (teaspoon)
• 0.25 Teaspoon Salt - 1/4 (teaspoon)

Instructions

1. Prep chickpeas and vegetables

   1. *Rinse and drain the chickpeas*, *dice the cucumber*, and measure the shredded carrots.

2. Mash the chickpeas

   2. Add the chickpeas to a large bowl and *mash about half* with a fork, leaving *some chickpeas whole* for texture.

3. Add the vegetables

   3. Add the cucumber and carrots, then *stir gently* so the vegetables stay *crisp and fresh*.

4. Season and dress

   4. Add the lemon juice, olive oil, garlic powder, dried dill, and salt, then *mix until lightly coated* and *evenly seasoned*.

5. Rest and serve

   5. Let the mixture sit for *5 minutes* if time allows, then *serve in small portions* as a lunch add-on or snack.