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Photo of Vegetarian "Tuna" Salad by Paige MacDonald by WW

Vegetarian "Tuna" Salad by Paige MacDonald

6
Points®
Total Time
18 min
Prep
15 min
Cook
3 min
Serves
2
Difficulty
Easy

Ingredients

Canned chickpeas (garbanzo beans)

15½ oz, rinsed and drained

Vegan mayonnaise

2 Tbsp

Dijon mustard

1 Tbsp

Fresh lemon juice

1½ Tbsp, or the juice of half a lemon

Hot sauce

1 tsp, or more to taste

Red onion

¼ cup(s), chopped

Celery

¼ cup(s), chopped, chopped

Tomato

¼ cup(s), chopped

Dill

1 tsp, chopped

Capers

1 Tbsp

Garlic powder

1 tsp

Dried tarragon

1 tsp

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 cup(s), shredded

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.

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