Description

A foolproof, no-soggy lunch bowl featuring deli ham, sharp cheddar, crunchy chickpeas, and fresh veggies tossed in a creamy honey-mustard dressing. Perfect for busy school mornings.

Ingredients

Scale

6 ounces thick-cut honey ham, sliced into strips or bite-sized pieces
1 cup shredded sharp cheddar cheese
1 can (15oz / 425g) chickpeas, drained, rinsed, and patted dry
1 medium red bell pepper, diced
2 stalks celery, diced
1 cup grapes, halved
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste

Instructions

Drain and rinse the chickpeas, then pat them completely dry with a paper towel to prevent sogginess.
Dice the bell pepper and celery. Halve the grapes. Slice the ham into strips or bite-sized pieces.
In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and pepper until smooth and creamy.
In a larger bowl, combine the sliced ham, shredded cheese, dried chickpeas, diced pepper, and celery.
Pour the dressing over the mixture and toss gently until everything is lightly coated. Avoid overmixing to keep ingredients distinct.
Divide the mixture evenly among bento boxes or lunch containers.
Add the halved grapes to a separate compartment or on the side.
Close lids tightly and refrigerate until ready to eat.

Notes

[‘Patting chickpeas dry is crucial to prevent the bowl from becoming soggy.’, ‘Use sharp cheddar for better flavor contrast with the ham.’, ‘For picky eaters, keep dressing separate in a small container to maintain crunch.’, ‘Do not freeze this recipe as vegetables will become mushy upon thawing.’, ‘Store in the refrigerator for up to 2 days.’]

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Lunch
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1/4
Calories: 320
Sugar: 8
Sodium: 680
Fat: 16
Saturated Fat: 5
Carbohydrates: 22
Fiber: 4
Protein: 18

Keywords: school lunch, bento bowl, ham and cheese, kid-friendly lunch, meal prep, no sandwich lunch, healthy lunch for kids