Chickpea Salad Anytime Snack

With lots of fresh veggie accompaniments, this easy make-ahead lunch gives you plenty of opportunity to crunch your way through your midday meal. Make two servings. Each serving is three weight watchers points

Ingredients

• Black pepper
• ⅞ tsp
• Cucumber sliced 1⅔ cup(s), sliced
• Olives
• 16 olive s (large)
• Celery medium, each cut into 3 pieces
• 2 ribs) medium, medium, each cut into
• 3 pieces
• Wafer rye crispbread crackers
• 2 wafer s
• Red bell pepper cut into strips
• 1 medium cut into strips
• Canned chickpeas garbanzo beans, rinsed and drained 1½ cup(s), rinsed and drained
• Plain fat free Greek yogurt
• ⅓ Cup s
• Scallions chopped
• ¼ cup s (chopped), chopped
• Unsweetened dill pickle finely chopped
• 2 Tbsp finely chopped
• Dijon mustard
• 2 tsp
• Kosher salt
• ⅞ tsp

Instructions

1. In a medium bowl, partially mash the chickpeas with a fork. Stir in the yogurt, scallions, pickles, mustard, salt, and pepper.
2. 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.