Ingredients
- 130g chickpeas, rinsed & drained
- 1/3 small red onion, finely chopped
- 1/3 stick celery, finely chopped
- 1 handful edamame beans
- 1 handful lettuce, shredded
- 4 cherry tomatoes, sliced
- 1 small piece cucumber, sliced
- 2 wedges of lemon
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tbsp dill, chopped
- 1 tsp soy sauce
- 1 tsp dijon mustard
- 1 tsp capers, finely chopped
- 1 slice of rye bread
- 1 vanilla soya yoghurt
- Some mixed berries
- Salt
- Pepper
Instructions
For the Chickpea ‘Chuna-Mayo’: Mash the chickpeas with a fork or blend in a food processor, then add the red onion, celery, lemon juice, mayonnaise, dill, soy sauce, dijon mustard and capers. Salt and pepper and mix through until well combined. 
Place the Chickpea Chuna-Mayo in a bento box and garnish with a drizzle of lemon. Slice the piece of rye bread into fingers and add them to the bento box with the fresh edamame beans. Add the fresh salad of shredded lettuce, sliced cherry tomatoes and cucumber on the side. Serve with vanilla soya yoghurt in the food cup and mixed berries as a snack.
