Photo of Chickpea Salad Snack Lunch by WW

Chickpea Salad Snack Lunch

3 - 7
PersonalPoints™ per serving
Total Time
15 min
Prep
15 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

cup(s)

Uncooked scallion(s)

¼ cup(s), chopped

Unsweetened dill pickle(s)

2 tbsp(s), finely chopped

Dijon mustard

2 tsp(s)

Kosher salt

tsp(s)

Black pepper

tsp(s)

Cucumber(s)

1 cup(s), sliced

Olive(s)

16 large

Uncooked celery

2 stalk(s), medium, each cut into 3 pieces

Wafer rye crispbread crackers

2 item(s)

Sweet red pepper(s)

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