Protein Atlas
Tuna & Chickpea Cracker Nachos high-protein recipe

Quick Bites · High Protein

Tuna & Chickpea Cracker Nachos

These no-cook tuna and chickpea cracker nachos provide approximately 45 grams of protein and 407 calories. Flaked tuna and mashed chickpeas are combined with a creamy dressing, then piled onto crackers and topped with cheese and fresh vegetables.

Serves 1 plate
51g protein 477 cal
Prep Time 10 min
Cook Time 5 min
Total Time 15 min

Nutrition per serving

Protein
51 g
Calories
477

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

1 servings
  • 5 oz canned tuna, in water, drained
  • 1/4 cup canned chickpeas, rinsed and drained
  • 2 tbsp plain non-fat Greek yogurt
  • 1 tsp Dijon mustard
  • 1/4 cup celery, finely diced
  • 2 tbsp red onion, finely diced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 8 whole wheat crackers
  • 1/8 cup shredded sharp cheddar cheese
  • 1 tbsp fresh parsley, chopped — for garnish, optional

Steps

  1. In a small bowl, flake the drained tuna with a fork. Add the rinsed chickpeas and mash them roughly with the fork until mostly broken down.
  2. Stir in the Greek yogurt, Dijon mustard, finely diced celery, and red onion. Season with salt and black pepper, mixing until well combined.
  3. Arrange the whole wheat crackers on a plate. Spoon the tuna and chickpea mixture evenly over the crackers.
  4. Sprinkle the shredded cheddar cheese over the tuna mixture. Garnish with fresh chopped parsley, if desired, and serve immediately.

Make it your own

For a spicier kick, add a pinch of red pepper flakes to the tuna mixture. You can also swap the cheddar for a different cheese like Monterey Jack or a sprinkle of nutritional yeast for a dairy-free option.

Storage

The tuna and chickpea mixture can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Assemble the nachos just before serving to prevent the crackers from becoming soggy.