Chickpea salad bento box is a vegan no cook lunch option that can be ready in under 25 minutes!
Looking for a healthy lunch but don't want to actually cook? Then you are going to love today's recipe!
These bento boxes require zero cooking...that means no oven, no stove, nothing. All you need to do is open a can, chop some stuff, and mix some things up in a bowl.
Total prep time? 25 minutes, and really, that's for you slow choppers. If you're fast, I bet you could have these ready in under 15 minutes!
This chickpea salad bento box
- is vegan
- requires no cooking
- can be prepped and assembled in under 25 minutes
- makes 4 lunches for the week
How to make chickpea salad
Chickpea salad is a vegan alternative to chicken salad. Instead of using chicken, we use chickpeas, which we mash up with similar ingredients.
- mash the chickpeas with a spatula or potato masher
- combine with the vegenaise, onion, celery, dill, salt and pepper
- serve on a sandwich, with vegetable sticks, or on flatbread
Tell me more about that glass bento box!
I have been absolutely loving my 3-compartment glass containers lately and they are absolutely perfect for these bento boxes.
Thanks to the compartments, we can keep our chickpea salad separate from the naan bread and the veggies, preventing the bread from getting soggy and the carrots from getting soft.
These three compartment glass storage containers are from Prep Naturals (you can find them here –> affiliate link). I love that they are glass because it means my food stays fresher and I don’t need to worry about chemicals. The downside is that they are heavier to be taking in your bag to work, and they are harder to fit in the dishwasher.
If you are looking for a good quality plastic alternative, I also own/love these EasyLunchBoxes 3-Compartment Containers.
Looking for more no cook lunch ideas?
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Chickpea Salad Bento Box (Vegan)
- 19 oz can of chickpeas (drained and rinsed)
- ¼ cup mayonnaise or vegan mayonnaise
- 1 teaspoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 ribs celery (finely chopped)
- ¼ cup red onion (finely chopped)
- 2 cups grapes
- 4 carrots
- 4 celery sticks
- 4 flatbreads (naan, crackers or rice cakes all work)
- In a medium bowl, mash the chickpeas with a spatula or potato masher.
- Stir in the mayonnaise/vegan mayonnaise, dill, salt, pepper, celery and red onion until completely combined.
- Divide between 4 bento-style lunch containers.
- Divide up the grapes, vegetables, and flatbread between the containers.
- Store in the fridge for up to 4 days.
- No re-heating necessary; serve cold. You may wish to pop the bread in the toaster on days ¾.
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