Ingredients
Equipment
Method
- In a mixing bowl, combine the drained chickpeas, olive oil, lemon juice, lemon zest, chopped mint, salt, and cracked black pepper. Stir well and let it marinate for about 10 minutes.
- While the chickpeas are marinating, bring a saucepan of water to boil and blanch the cauliflower florets for 3-4 minutes until slightly tender but still crisp. Drain and set aside.
- In a frying pan over medium heat, warm each tortilla for about 30 seconds on each side until they are pliable.
- To assemble the bento box, layer half of the shredded romaine lettuce on each box.
- Spoon half of the chickpea mixture onto each tortilla and top with blanched cauliflower.
- Optional: Add avocado slices and crumbled feta cheese if desired.
- Roll the tortillas up tightly, then cut each in half. Arrange them in the bento box alongside any extra greens.
- Garnish with more fresh mint and cracked black pepper before serving.
Nutrition
Notes
Feel free to experiment with different vegetables such as bell peppers or cucumbers for extra crunch!
If you want to enhance the flavor, try adding a sprinkle of smoked paprika or cumin to the chickpeas.
This bento box can be stored in the refrigerator for up to 2 days; just keep the tortillas separate if possible to maintain their texture.
Enjoy the bright flavors and make it your own!
If you want to enhance the flavor, try adding a sprinkle of smoked paprika or cumin to the chickpeas.
This bento box can be stored in the refrigerator for up to 2 days; just keep the tortillas separate if possible to maintain their texture.
Enjoy the bright flavors and make it your own!