Servings: 1
½ cup rinsed no-salt-added canned chickpeas
4 cherry tomatoes, halved
¼ cup chopped cucumber
1 tablespoon extra-virgin olive oil
1½ teaspoons lemon juice
½ teaspoon everything bagel seasoning
5 low-sodium whole grain crackers, such as Wheat Thins or Triscuits
⅓ cup raspberries
Toss ½ cup chickpeas, the halved tomatoes, ¼ cup cucumber, 1 tablespoon oil, 1½ teaspoons lemon juice and ½ teaspoon everything seasoning together in a small bowl. Transfer to the largest section of a 4-cup divided sealable container. Fill the remaining sections with 5 crackers and ⅓ cup raspberries. Cover and refrigerate until ready to eat.
To make ahead:
Refrigerate for up to 3 days.
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