Chickpea Salad Bento Box

11 15 383
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 4
Chickpea Salad Bento Box
Health Highlights
A fiber-packed no-cook lunch option for those on the go and with little time!

Ingredients


1 can (19oz) Chickpeas, canned, low sodium (drain and rinsed)
1/4 cup Mayonnaise, with avocado oil (or vegan)
1 tsp Dill, dried
1/4 tsp Salt
1/4 tsp Black pepper
2 large stalk(s) Celery (finely chopped)
1/4 cup Red onion (finely chopped)
2 cup Red grape
4 small Carrots (cut into sticks)
4 small stalk(s) Celery (cut into sticks)
4 small pita Pita bread, whole-wheat (mini pita, crackers or rice cakes)

Instructions


  1. In a medium bowl, mash the chickpeas with a potato masher.
  2. Stir in the mayonnaise, dill, salt, pepper, celery and red onion until completely combined.
  3. Divide between 4 bento-style lunch containers.
  4. Divide up the grapes, vegetables, and pita between the containers. Store in the fridge for up to 4 days and serve cold.

Notes:

Vegan

  • Use vegan mayonnaise

Gluten-free

  • Use brown rice cakes or gluten-free crackers

Nutrition Facts

Per Portion

Calories 383
Calories from fat 140
Calories from saturated fat 25.5
Total Fat 15.6 g
Saturated Fat 2.8 g
Trans Fat 0
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 9.2 g
Cholesterol 18.0 mg
Sodium 633 mg
Potassium 681 mg
Total Carbohydrate 55 g
Dietary Fiber 11.2 g
Sugars 19.4 g
Protein 10.9 g

Dietary servings

Per Portion


Fruit 0.8
Grain 0.8
Meat Alternative 0.8
Vegetables 3.1

Energy sources


Pygal52%467.5717603790148200.5901059131666437%296.01504751501193220.4281390607787311%349.2732572054913112.8055368212669352%37%11%CarbohydratesFatProtein

Meal Type(s)

Lunch




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