- 1 can of Chickpeas (low sodium)
- 1 can of Corn
- 2 stalks of Celery
- 2 Carrots
- 1/2 of an Onion
- Juice of 1/2 Lemon
- Garlic Powder
- Onion Powder
- Lemon Pepper Seasoning
- Ground Pepper
- Salt (optional)
*Makes 2 servings
- Cook chickpeas and corn in a pan for 5-10 minutes at medium heat.
- Chop celery and onions and shred carrots.
- Combine chickpeas, corn and veggies into a bowl.
- Add the juice of 1/2 of a lemon and the spices.
- Add salt and pepper to taste.