Chickpea Salad Snack Lunch
8
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)
1.5 cup(s)
Plain fat free Greek yogurt
0.333 cup(s)
Uncooked scallion(s)
0.25 cup(s)
Unsweetened dill pickle(s)
2 Tbsp
Dijon mustard
2 tsp
Kosher salt
0.125 tsp
Black pepper
0.125 tsp
Cucumber(s)1
1.333 cup(s)
Olives
16 large
Celery
2 rib(s), medium
Wafer rye crispbread crackers
2 wafer(s)
Red bell pepper(s)
1 medium
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.