Eat less processed meat. That’s our plan for our packed lunches. Peanut butter is a fantastic start, but PB&J will only get you so far. Leftovers are a great option but that requires leftovers, and I’m not going to make a fancy meal just to put it directly in the fridge. That’s when I turned to the blogging world for some vegetarian lunch ideas. The first and best-sounding one was Smitten Kitchen’s recipe, or perhaps I was just getting some recipe-vibes from Smitten’s kitchen across the river. I followed the recipe for the most part, but the chickpeas wouldn’t stick together. That’s when I got all giddy inside and whipped out the peanut butter jar. Problem solved and it became even tastier!
1 (15 oz) can chickpeas, drained and rinsed
1/4 cup sliced black olives
1/4 cup chopped red pepper
3 Tbsp finely chopped red onion
Zest and juice from half a lemon
A few shakes of garlic powder
2-3 Tbsp creamy natural peanut butter, as needed
Kosher salt and pepper, to taste
Freshly grated carrots, to top
Sandwich bread or lettuce leaves
1. Mix everything but the peanut butter in a midsize bowl. Smash the mixture with the back of a fork or a potato masher. You want a coarse texture (not a puree) with a few smaller bits of chickpeas to help hold it together. Add the peanut butter and mix until the mixture becomes more solid and coherent. Place on sandwich bread or in lettice wraps with a bit of honey mustard and top with fresh grated carrot. Makes 4 sandwiches or 8 lettuce wraps.