Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Vegetarian "Tuna" Salad by Paige MacDonald by WW

Vegetarian "Tuna" Salad by Paige MacDonald

5
Points® value
Total Time
18 min
Prep
15 min
Cook
3 min
Serves
2
Difficulty
Easy

Ingredients

Canned drained chickpeas

15 cup(s)

Vegan mayonnaise

2 tbsp(s)

Dijon mustard

1 tbsp(s)

Fresh lemon juice

1½ tbsp(s), or the juice of half a lemon

Hot sauce

1 tsp(s), or more to taste

Red onion

¼ cup(s), sliced, chopped

Celery

¼ cup(s), chopped

Tomato

¼ cup(s), chopped

Fresh dill

1 tsp(s), chopped

Capers

1 tbsp(s)

Garlic powder

1 tsp(s)

Dried tarragon

1 tsp(s)

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Red pepper flakes

1 pinch(es), or to taste

Multigrain crackers

10 cracker(s)

Reduced-fat cheddar cheese

¼ oz

Instructions

  1. Preheat oven to broil.
  2. Place half of chickpeas in a mixing bowl and mash them with a fork. Add remaining whole chickpeas and remaining ingredients (except crackers and cheese) to the bowl, and gently stir to combine.
  3. Place the crackers on a baking sheet. Divide chickpea mixture over crackers and sprinkle each with a little cheese.
  4. Broil until cheese melts, about 3-4 minutes. Serve drizzled with optional hot sauce.
  5. Serving size: 5 topped crackers

Notes

You can also serve the chickpea salad in large lettuce leaves.

People Also Like

People Also Like