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 chickpeas (garbanzo beans)
1½ cup(s), rinsed and drained
Plain fat free Greek yogurt
⅓ cup(s)
Scallions
¼ cup(s), chopped or sliced, chopped
Unsweetened dill pickle
2 Tbsp, finely chopped
Dijon mustard
2 tsp
Kosher salt
⅛ tsp
Black pepper
⅛ tsp
Cucumber
1⅓ cup(s), sliced
Olives
16 olive(s), large
Celery
2 rib(s), medium, medium, each cut into 3 pieces
Wafer rye crispbread crackers
2 wafer(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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