Photo of Chickpea Salad Snack Lunch by WW

Chickpea Salad Snack Lunch

3
Point(s)
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 chickpeas

1½ cup(s), rinsed and drained

Plain fat free Greek yogurt

cup(s)

Uncooked scallion(s)

¼ cup(s), chopped

Unsweetened dill pickle(s)

2 Tbsp, finely chopped

Dijon Mustard

2 tsp

Kosher salt

tsp

Black pepper

tsp

Cucumber(s)

1 cup(s), sliced

Olive(s)

16 large

Uncooked celery

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

Wafer rye crispbread crackers

2 wafer(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