Chickpea salad snack lunch
3
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
With lots of fresh veggie accompaniments, this easy make-ahead lunch gives you plenty of opportunity to crunch your way through your midday meal. The centerpiece is a smashed chickpea salad—similar in feel to tuna or chicken salad but vegetarian.
Ingredients
Canned drained chickpeas
1½ cup(s), rinsed
Plain fat free Greek yogurt
⅓ cup(s)
Scallions
¼ cup(s), chopped
Unsweetened dill pickle
2 tbsp(s), finely chopped
Dijon mustard
2 tsp(s)
Kosher salt
⅛ tsp(s)
Black pepper
⅛ tsp(s)
Cucumber
1⅓ cup(s), sliced
Olives
16 large
Celery
2 stalk(s), medium, each cut into 3 pieces
Wafer rye crispbread crackers
2 item(s)
Red bell pepper
1 medium, cut into strips
Instructions
1
In a medium bowl, partially mash the chickpeas with a fork. Stir in the yogurt, scallions, pickles, mustard, salt, and pepper. Arrange about ¾ cup chickpea salad, ⅔ cup cucumber, 8 olives, 3 celery pieces, 1 cracker, and ½ sweet pepper in each of 2 lunchboxes or portable containers. Refrigerate for up to 4 days.
2
Serving size: 1 lunchbox
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